Instructions: Beat egg whites, salt, cream of tartar, almond extract & sugar until stiff peaks form. Spread meringue on greased & floured cookie sheets, making three 6-inch circles. To make circles, pour stiff meringue with large spoon-ladle & shape with back of spoon. Bake at 300 for 25-30 minutes until lightly browned. Remove from cookie sheets immediately & cool. To prepare filling, cook chocolate, marshmallows & milk, stirring occasionally, until all is melted. Beat cream until thick & fold into chocolate mixture. Stack meringue layers on serving plate & spread chocolate filling between each layer & on top. Sprinkle with coconut & chill overnight.

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