Coconut Macaroons

2 egg whites at room temp

1/8 tsp cream of tartar

1/2 c sugar

1/4 tsp almond extract

1/3 c flour

2 c toasted coconut

Beat egg whites and cream of tartar until soft peaks form, Add sugar 1 Tbs at a time until incorporated and stiff peaks form, about 5 min.  Fold in extract and flour until blended, then coconut. Drop onto greased cookie sheet, or lined with parchment or Silpat. Bake at 325 15 -17 min or until golden brown. You can drizzle chocolate on top if you like, or dip half of cookie into melted chocolate.