Adapted from Cookies by the Dozen by Dolores Kostelni
1 large egg white, at room temperature
pinch of salt
pinch of cream of tartar
1/3 cup granulated sugar (I used a little bit less, but did add about 2 T. of cocoa powder)
1/3 cup peanut butter (smooth or chunky), melted and cooled (I used natural peanut butter)
2/3 cup flaked or grated coconut
1. With the rack in the center position, preheat the oven to 300 F. Prepare a cookie sheet by lining it with aluminum foil.
2. In a medium bowl wit the mixer on medium speed, beat the egg white with the salt until foamy. Add the cream of tartar and beat at high speed until sturdy soft peaks form when the beaters are slowly lifted.
3. Gradually stream in the sugar by heaping tablespoonfuls and continue beating until the mixture is shiny and peaks hold their points when the beaters are slowly lifted.
4. Fold in the peanut butter and coconut.
5. Using the tip of another teaspoon, push the mixture by heaping teaspoonfuls onto the prepared pan.
6. Bake 20 to 25 minutes. The finished kisses are golden and firm to the touch.
7. Cool in the pan on a wire rack. When completely cool, transfer the cookies with a spatula to a wire rack.
8. Store the finished kisses in an airtight container or plastic bag away from dampness.