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Cocoanut Tartlets

1 package Dromedary Cocoanut 1 cup cream or milk 1 teaspoon vanilla extract 14 teaspoon salt 1/2 cup sugar 2 eggs, separated 1 tablespoon butter, melted Pastry Line tartlet tins with thin crust. Put cocoanut into cream, add vanilla, salt and sugar and soak for 1 hour. Add yolks of eggs and butter and divide into prepared tins. Bake in a moderate oven. When nearly done cover tartlets with meringue made with whites of eggs and one tablespoon sugar. Sprinkle over with cocoanut and finish baking in a slow oven.