Instructions: Beat egg white until stiff. Then gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. Add salt. Gradually beat in Ameretto.

Fold in coconut and almonds. Foil-line cookie sheets. Drop mixture by heaping teaspoons onto foil. Bake at 325 for 20 minutes. Cool cookies on foil. Store in air-tight container.

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