Yield: 20 cookies
- 3 egg whites
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 1/2 cups shredded sweetened coconut
- 1 cup whole roasted almonds, chopped
- Whisk together egg whites and salt. Gradually sprinkle in sugar, whisking, until thick and fluffy, 2 minutes; fold in coconut and nuts. Drop rounded tablespoons onto parchment-lined baking sheet. Bake at 350 degrees until golden, 18 to 20 minutes.