2 (9 inch) baked shells
3 egg whites
1 1/4 c. sugar
1/4 c. cornstarch
2 c. boiling water
1 tsp. vanilla
1/2 tsp. almond extract
1/2 c. coconut

Beat egg whites until stiff and gradually add 1/4 cup sugar. Cook until clear and thick, 1 cup sugar, the cornstarch and boiling water. Pour over beaten egg whites, stirring constantly. Add salt and extracts and 1/2 cup coconut. Pour into two shells and top with more coconut and whipped topping or whipped cream.