3 room temp. eggs
1/4 tsp. cream of tartar
3/4 c. icing sugar
1 c. shredded coconut
1/2 tsp. almond extract
Need:
Scissors
Large paper bag
Cookie sheet
Mixing bowl
Small bowl

Preheat oven to 300 degrees. Cut paper bag into rectangle so it covers cookie sheet; separate egg yolks in small bowl; whites in large bowl. Beat whites until foamy. Add cream of tartar and beat until egg whites are stiff and glossy but not dry. With spatula carefully fold sugar, coconut and almond extract into egg whites. Don't stir. Drop batter onto the brown cookie sheet. Bake 23 minutes until dry on top.