1 small box raspberry gelatin 1 cup granulated sugar 1/4 teaspoon salt 2/3 cup egg whites 3/4 teaspoon almond extract 1 (4 ounce) can shredded coconut
Combine gelatin, sugar and salt. While beating egg whites at high speed on electric mixer, gradually add gelatin-sugar mixture. Add almond extract and continue beating until glossy and stiff peaks form.
Stir in coconut. Place baking parchment on baking sheets; drop mixture by heaping teaspoonsful about 2 inches apart onto prepared sheets. Bake at 275 degrees F for about 35 to 40 minutes.