Ingredients

• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup canned sweetened coconut
• 1/4 cup hazelnuts or pecans, finely chopped

Directions

1. Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.
2. Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.