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1
Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk.
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2
If there is any trace of yolk in the white, discard the white and start over.
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3
Repeat with the remaining 2 eggs.
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4
Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form.
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5
Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added.
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6
Continue beating until the whites are stiff and glossy.
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7
Add almond extract and beat for 30 seconds more.
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8
Using a rubber spatula, gently fold almonds and coconut into the meringue until combined, do not overmix.
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9
Place racks in the upper and lower thirds of the oven, preheat to 200F.
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10
Coat 2 large baking sheets with parchment paper or baking mats.
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11
Arrange a small amount of the meringue under each corner of the paper to secure it to the pan.
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12
Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue.
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13
Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze.
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14
Snip off one corner of the bag with scissors, making a 3/4 inch-wide opening.
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15
Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.
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16
Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, keeping them about 1/2 inch apart.
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17
Bake until dry and crisp throughout, about 1 1/2 hours.
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18
Transfer the pans to wire racks and allow to cool to room temperature, about 15 to 20 minutes.
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19
Serve or store at an air-tight container.
