• 3 Tbsp. cake flour
• 1/4 tsp. salt
• 3 extra large egg whites
• 1 cup sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. almond extract
• 1/4 tsp. orange extract
• 1/4 tsp. rum extract
• 2 cups shredded coconut

Preheat oven at 325º.

(Important) Line 2 baking sheets with parchment paper or brown paper, I've use both. Line cooling racks with damp towels.

Mix flour and salt together and set aside.

Beat egg whites in large bowl with an electric mixer on high speed until soft peaks. While mixer is still running, gradually add sugar, about a Tbsp. at a time, and beat until mixture stands up in stiff peaks. Reduce the speed to low and blend in the flour mixture and all EXTRACTS. (DO NOT OVERMIX AT THIS STAGE, WHICH CAN RESULT IN A CHEWY COOKIES, YOU DON'T WANT THIS)

Drop the batter by heaping Tbsp. onto lined baking sheets about 2 inches apart. Bake cookies just until they are golden and set, I say about 15 minutes.

Slide the paper liners, still with cookies attached to them, to lined cooled racks. Let cookies cool completely, then peel away paper

Note: Store cookies in an airtight container. Do not refrigerate or freeze the cookies

Recipe submitted by Nick on 10/5/00

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