I also think that this recipe is so basic so it would be easy to mess around with it a bit. While baking, I was thinking that a maraschino cherry on top would look great and taste pretty fantastic too. Or maybe an almond. This time around though, I'm very happy to just eat them plain.
2 egg whites
1/3 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon almond extract
2 cups coconut
1. Preheat the oven to 325 degrees. Grease and lightly flour a cookie sheet. In a medium bowl. beat the egg whites lightly then add sugar, flour, salt and almond extract and blend well. Stir in the coconut.
2. Drop by the Tablespoon onto the prepared cookie sheet then bake for 13 to 17 minutes or until set and lightly browned. Immediately remove from the cookie sheet.