Ingredients
- 3 eggs
- 250 gr sugar
- 120 gr egg whites
- 80 ml amaretto liquer
- 60 gr almonds
- 34 gr flaked coconut
- 1 gr 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 160ºC or 20 minutes. Cool cookies on foil. Store in air-tight container. ----
