Coconut Macaroons Recipe

Preheat oven to 375. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the sugar. Fold in the almond extract. Then fold in the grated coconut. Mixture will be stiff. Drop by teaspoonfuls onto a no stick cookie sheet. Bake 20 minutes. Remove macaroons to a wire rack to cool.

For low carb version, use Splenda instead of sugar and almond flavored sugar free syrup instead of extract.