Blend honey and egg yolks.
Add coconut shreds, nuts and wheat I germ.
Fold in stiffly beaten egg whites.
Dough should be stiff.
If too thick, add milk; if too thin, add more wheat germ.
Roll into balls and coat with coconut shreds.
Flatten each cookie and arrange on oiled cookie sheet.
Bake at 325°F. until lightly browned, 15 to 20 minutes.
Do not remove from cookie sheet until completely cool.