Hazelnut Macaroons

4 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 cup canned sweetened coconut
1/4 cup hazelnuts, finely chopped

Beat egg whites, cream of tartar and salt to soft peaks in medium bowl.

Beat in sugar gradually, beating to stiff, shiny peaks.

Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment or aluminum foil lined cookie sheets.

Bake at 300F until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Makes 30 cookies, 1 per serving.

Nutritional Information per serving:
Calories: 44, Protein: 0.7 g, Sodium: 25.6 mg, Cholesterol: 0 mg, Fat: 1.4 g, Carbohydrates: 7.6 g
Exchanges: 1/2 Bread/Starch, 1/2 Fat