3 c. coconut
6 egg whites
1 1/2 c. sugar
2/3 c. flour
1 tsp. vanilla
1 tsp. almond extract
1 c. chopped blanched almonds

Mix coconut, sugar and egg whites in a stainless steel pan. Cook over moderate heat, stirring constantly until the batter looks like soft mashed potatoes. Do not boil, watch carefully so it doesn't scorch. Remove from heat.

Stir in flour, vanilla and almond extract. Stir in nuts. Cool. Drop by teaspoons on Teflon, greased and floured cookie sheets. Let stand 1 hour. (Professionals do this for better shape.)

Bake in 300 degree oven for 20-25 minutes. Remove at once. Makes about 40 cookies. Could make half a batch. May omit nuts, if you like.