Source: dLife

Crunchy and moist coconut macaroons, with the added flavor of hazelnut.

Servings

4 egg whites
0.12 tsp cream of tartar
0.25 tsp salt
1 cup sugar
1 cup Coconut, dried, flaked, sweetened, canned
0.25 cup chopped hazelnuts , finely (or pecans)

1 Using electric beaters, whip egg whites until foamy. Beat in cream of tartar and salt to form soft peaks. Gradually beat in sugar until stiff shiny peaks are made. Gently whip in coconut and chopped hazelnuts.
2 Spoon rounded tablespoons of mixture onto parchment covered baking sheets. Bake at 300 degrees F. for 20 to 25 minutes or until cookies are golden. Let cool.