Ingredients
- 3 eggs
- 1 1/4 c sugar
- 1/2 c egg whites
- 3/8 c amaretto liquer
- 4 oz almonds
- 3 1/2 oz flaked coconut
- 1/4 ts salt
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. ----
