Coconut Cookies

Ingredients

2 egg whites
1 pinch salt
1/3 cup sugar
2 cups shredded coconut
1/2 tsp almond extract, use vanilla if allergic to tree nuts
1/4 tsp nutmeg, optional
3 tbsp corn starch
maraschino cherry, optional

Instructions

1 – Preheat oven to 350 degrees.

2 – Line cookie sheet with parchment paper.

3 – In a medium size bowl with an electric mixer, beat the egg whites and salt together until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.

4 – Add almond extract and give it a quick buzz with the beaters just to incorporate it.

5 – Now, with a wooden spoon stir in half the coconut; then the nutmeg; then the flour; then finally fold in the remaining coconut.

6 – Using a scoop or just working with two spoons, form walnut sized snowballs a couple of inches apart on your cookie sheets.

7 – Press half a marschino cherry in the top of the cookie.

8 – Bake for 10-15 minutes, just until they are a light and golden color.

9 – Remove cookie tray from oven, remove the cookies to a cooling rack and let cool.