|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Flaked coconut||1 Cup (16 tbs) (Shredded)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Oats||1 Cup (16 tbs) (Quick Cooking / Regular, Uncooked)|
Add cream of tartar and salt to egg whites; beat until frothy.
Add sugar 1 tablespoon at a time, beating thoroughly after each addition.
Add almond extract.
Continue beating until mixture is stiff and glossy.
Gently fold in coconut, pecans and oats.
Drop by teaspoonsful onto greased cookie sheets.
Bake at 325° for about 20 minutes.