Angel Food Petit Fours - cooking recipe

Ingredients

1 loaf angel food cake, store bought
Frosting
1 cup Crisco
1 cup margarine
4 cups powdered sugar
4 teaspoons vanilla extract
2 egg whites
1/2 cup hot milk
1 (7 ounce) jar marshmallow creme
2 (16 ounce) bags shredded coconut

Preparation

Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.