4 egg whites
3/4 c. sugar
1 1/2 c. shredded coconut
1/4 c. blanched almonds
2 tbsp. flour
Pinch of salt

In a large bowl, beat egg whites with salt until holds soft peaks. Gradually beat in sugar. Continue beating until meringue is stiff and shiny. Combine flour and almonds. Fold in meringue. Drop by teaspoonfuls onto well greased cookie sheets, spacing cookies 1 inch apart. Bake at 350 degrees for 8 to 10 minutes or until brown. Immediately remove cookies from sheets and cool.