Hiram Walker Amaretto Cookies

1/2 c Egg whites; ( 3 eggs)

1 1/4 c Sugar

1/4 ts Salt

1/3 c Amaretto liquer

3 1/2 oz Flaked coconut

4 oz Almonds; finely chopped

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. -----