|Egg||1 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Quick cooking rolled oats||3⁄4 Cup (12 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
1. Beat egg white until foamy-white and double in volume in small bowl with electric mixer at high speed; beat in 3 tablespoons of the sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
2. Beat egg yolk well in a medium-size bowl with electric mixer at high speed; beat in remaining sugar until fluffy. Stir in baking powder, salt, vanilla, rolled oats, coconut and melted butter or margarine; fold in meringue.
3. Drop by teaspoonfuls, 1 inch apart, onto greased cookie sheets; decorate each with slivered red and green cherries.
4. Bake in slow oven (325°) 15 minutes, or until firm and lightly golden. Remove from cookie sheets with spatula; cool completely on wire racks. Store in airtight container.