1/2 c. egg whites (3 eggs)
1 1/4 c. sugar
1/4 tsp. salt
1/3 c. Amaretto liqueur
3 1/4 oz. flaked coconut
4 oz. almonds, finely chopped

Beat egg whites until stiff. Then gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. Add salt. Gradually beat in Amaretto. Fold in coconut and almonds. Line cookie sheets with foil. Drop mixture by heaping teaspoonfuls onto foil.

Bake at 325°F for 20 minutes. Cool cookies on foil. Store in airtight container.

Makes 4 dozen.