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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.
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