Preheat oven to 350 degrees F.
Very lightly grease two baking sheets. In a medium bowl, with an
electric mixer on high, beat egg whites into soft peaks. Gradually add
the sugar, beating after each addition until peaks are shiny. Fold in
the coconuts and nuts. Place tablespoonfuls (about 1 inch mounds) of
the mixture, one inch apart onto the baking sheets. Bake for 20-25
minutes or until lightly golden. Cool on racks and store in an
airtight container. They will keep fresh for two to three days or keep
refrigerated for longer storage. Makes about 3 dozen cookies.
