Coconut-Almond Macaroons

Ingredients

• 0.3 cup almonds finely chopped
• 0.5 teaspoon cream of tartar 
• 4 large egg whites 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.5 cup coconut or sweetened flaked

Equipment

• bowl
• baking sheet
• baking paper
• oven
• blender

Directions

1. Preheat oven to 30
2. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form.
3. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.
4. Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets.
5. Bake at 300 for 40 minutes or until dry. Cool on pans on wire racks.
6. Note: Store in an airtight container.