|Egg||1 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Quick cooking rolled oats||3⁄4 Cup (12 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs) (From A 3 1/2 Ounce Can)|
|Butter/Margarine||1 Tablespoon, melted|
|Candied cherries||1 Tablespoon, cut into slivers (Red And Green Colored)|
1. Beat egg white until foamy-white and double in volume in a small bowl with electric mixer at high speed; beat in 3 tablespoonfuls of the sugar, 1 tablespoon at a time, until firm peaks form.
2. Beat egg yolk well in a medium-size bowl; beat in the remaining sugar until fluffy-light. Stir in baking powder, salt, vanilla, rolled oats, coconut and melted butter or margarine; fold in meringue.
3. Drop by half teaspoonfuls, 1 inch apart, onto greased cookie sheets; decorate with cherries.
4. Bake in slow oven (325°) 15 minutes, or until firm and lightly golden. Remove from cookie sheets; cool completely on wire racks. Store in tightly covered container.