Coconut Meringue Cookies

• 2 large egg whites
• 18 teaspoon cream of tartar
• 8 teaspoons Splenda granular
• 14 teaspoon almond extract
• 1 12 tablespoons unsweetened coconut

1. Beat egg whites and cream of tartar until foamy.
2. Add Splenda and beat until glossy and stiff, but not dry.
3. Add extract and beat briefly.
4. Fold in coconut.
5. Drop by 25 spoonfuls onto a non-stick baking sheet that has been sprayed with cooking spray or lined with parchment paper.
6. Bake at 250 degrees for 1 hour.
7. Turn off oven and leave cookies in oven until completely cooled.
8. Store in airtight container and they should stay crisp up to 1 week.

egg whites, cream of tartar, splenda, almond, unsweetened coconut

Taken from www.food.com/recipe/coconut-meringue-cookies-122985 (may not work)