Almond Macaroons
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4 egg whites
dash salt
1/2 t. almond extract
2/3 c. sugar
1/4 c. all-purpose flour
2 c. flaked coconut

Preheat oven to 325 degrees Fahrenheit.

Beat egg whites and salt until stiff, not dry.  Stir in almond extract, sugar,
then flour until mixture is smooth and shiny.  Fold in coconut just until
moistened.

Form balls approximately 2 inches in diameter; place on ungreased baking sheets
at least 1-1/2 inches apart.  Bake for about 20 minutes, or until slightly
browned around edges (watch closely during the last 4-5 minutes -- some cookies
on the edges of the tray may finish first).  Cool for 1 minute; remove to wire
rack.

These macaroons freeze beautifully.

Makes about 18 cookies.