The recipe I use comes from this Betty Crocker cookbook (page 42)...but I simplify it greatly!
Beat 3 egg whites with 1/4 teaspoon (or 1 ml) of cream of tartar until foamy.
Continue beating, adding 3/4 cup (or 180 ml) sugar gradually, a tablespoon (or 15 ml) at a time.
When the eggs and sugar form stiff peaks, transfer the egg mixture into a larger bowl. (Make sure the egg white and sugar is really stiff - so that it stands in a peak if you lift out the egg beater . Keep beating until it does...) Then fold in 2 cups (450 ml) of shredded unsweetened coconut and a few drops of almond flavoring.
Drop spoonfuls of the batter on a cookie sheet covered with aluminum foil or parchment paper - a generous teaspoonful for each cookie. (The recipe says to cover cookie sheets with aluminum foil - but I reuse aluminum pie plates instead... I think parchment paper on cookie sheets would work well, too.)
Bake at 300 degrees Fahrenheit (150 degrees Celsius) - in a pre-heated oven - for 25 minutes.
Allow them to cool before removing them from the pan...
Here they are - packed and ready for him to take home!
(Use the 3 egg yokes that remain in another cake! - Consider them as two eggs. - Or use them to make scrambled eggs!)
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