3 cups shredded coconut 1 teaspoon almond extract 1/8 teaspoon salt 2/3 cup sweetened condensed milk 2 egg whites, stiffly beaten 1 teaspoon cream of tartar
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.
