4 egg whites
1/8 tsp. baking powder
1 1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. almond extract
1/2 c. flour
2 c. grated coconut

Add baking powder to egg whites and beat until stiff peaks are formed. Continue beating, adding the sugar, small amount at a time. Mix coconut with flour and fold into egg white mixture. Stir in flavorings. Drop by teaspoons on well greased cookie sheet. Bake at 325 degrees for 25 minutes or until brown around edges.

NOTE: For a finer grain cookie, spin the coconut, 1/2 cup at a time, in blender. These are wonderful as surprises in bottom of dish of boiled custard, topped with whipped cream and nutmeg.