Orange Blossom Creams

Beat egg whites and cream together, then add vanilla and salt. Add 1/4 of sugar at a time and repeat until all is used.

Last, blend in the butter and knead the mixture until it is firm and dry.

Place in a covered bowl and set aside for several hours. Shape into 35 pieces the size of a hickory nut; press a piece of orange peel into center of each piece, leaving part of the peel exposed.

Roll each in moist coconut.