2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. almond extract
3/4 c. sugar
1 1/2 c. shredded coconut

Start slow oven 300 degrees. Cover cookie sheet with waxed paper. Beat egg whites, salt and tartar together until soft peaks form. Beat in almond extract and sugar until peaks are very stiff. Fold in coconut. Drop by teaspoon, 1-inch apart on waxed paper sheets. Bake for 25 minutes (light golden brown). Let cool slightly before removing from paper. Yield: 2 1/2 dozen cookies.