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

Preheat oven to 250 degrees. In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. While beating, gradually sprinkle in sugar, 2 tablespoons at a time. With rubber spatula, fold in coconut and extract until mixed. Drop mixture by rounded teaspoonfuls onto large cookie sheet; about 1" apart. Bake 1 hour or until dry. Remove to rack to cool.