Whipped these up from the egg whites left over after making vanilla ice cream. I wanted something light that would compliment the raspberry sundaes. They have a wonderful texture– crunchy, chewy. I ate several before finally sealing them away for tonight. Enjoy!
4 medium egg whites, room temperature
2/3 cup sugar
1 tsp. vanilla extract
¼ tsp. almond extract
2/3 c. slivered almonds, toasted
1.5 cups shredded sweetened coconut, toasted
Preheat oven to 200°F. Line rimmed baking sheet with parchment paper.
Beat egg whites in very clean bowl with very clean beaters on medium speed until foamy. Add pinch of salt. Turn speed up to high and slowly add sugar (1 T. at a time or as “running sugar”). Continue beating until egg whites are stiff and glossy, 2-4 minutes, depending on your mixer. Beat in vanilla and almond extract. Working quickly, fold in almonds and coconut.
Drop by rounded tablespoons onto baking sheets. Bake 3.5 hours. Turn off oven and let cookies cool there. Once completely cooled, store in an air-tight container.