1/2 c Egg whites; ( 3 eggs)
1 1/4 c Sugar
1/4 ts Salt
1/3 c Amaretto liquer
3 1/2 oz Flaked coconut
4 oz Almonds; finely chopped
Beat egg white until stiff. Then gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. Add salt. Gradually beat in Ameretto. Fold in coconut and almonds. Foil-line cookie sheets. Drop mixture by heaping teaspoons onto foil. Bake at 325 for 20 minutes. Cool cookies on foil. Store in air-tight container. —–

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