2 egg whites
Pinch of salt
Pinch of cream of tartar
1 (7 oz.) can coconut, shredded (2 c.)
2 tbsp. cake flour
1/4 tsp. baking powder

Beat the egg whites in small bowl of electric mixer until foamy. Add salt and cream of tartar; beat until stiff peaks form. Combine coconut, cake flour and baking powder on wax paper. Fold into egg whites. Use a measuring teaspoon to drop level spoonfuls on coconut mixture on non-stick cookie sheets. Bake in a moderate oven at 350 degrees for 15 minutes, or until edges are browned. Cool on paper toweling. Makes 3 dozen cookies at 32 calories each.