1 (3 oz.) pkg. raspberry gelatin
1 c. sugar
1/4 tsp. salt
2/3 c. egg whites
3/4 tsp. almond extract
1 (4 oz.) can shredded coconut

Combine gelatin, sugar and salt. While beating egg white at high speed on electric mixer, gradually add raspberry-sugar mixture. Add almond extract and continue beating until glossy and stiff peaks form. Stir in coconut. Place brown paper on baking sheets; drop mixture by heaping teaspoonfuls about 2 inches apart, onto prepared sheets. Bake in slow oven (275 degrees) about 35-40 minutes. Makes 1 dozen.