- 1 1⁄3 cups shredded coconut
- 1⁄3 cup sugar
- 2 tablespoons rice flour, ener-g brand
- 2 egg whites
- 1⁄2 teaspoon almond extract
- Preheat oven to 325°F.
- Combine coconut, sugar and rice flour.
- Stir in beaten egg white and almond extract. Mix well.
- Drop from teaspoon onto greased cookie sheet.
- Bake for 25 minutes until browned on edges. Then, place on cooling sheets.