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 160ºC or 20 minutes. Cool cookies on foil. Store in air-tight container. ----