Amaretti

source: Italian Desserts

5 egg whites
1/2 cup granulated sugar
3/4 lb ground almonds
2½ cups shredded coconut
2 tsp Frangelico liqueur (originally 1 tsp Amaretto liqueur)

Coating:
3/4 cup granulated sugar
2 tsp cinnamon

Preheat oven to 375F. Line a large baking sheet with parchment paper. In a medium bowl, use an electric beater to whip egg whites while adding 1/2 cup sugar gradually, until stiff peaks form.
In a large bowl, mix almonds, coconut, and Frangelico, with a fork. Gently fold the meringue into the mixture, with a rubber spatula, until the ingredients are thoroughly blended into a soft paste.
Mix the sugar and cinnamon in a medium bowl. Coat your hands with a little of the mixture. Scoop a tablespoon of the almond mixture in one sugar-coated hand, and roll into a ball. Coat the ball in the bowl of cinnamon sugar. Place 3 inches apart on parchment, and make next ball.
Bake for 12 minutes, until golden brown. Cool completely on racks. Best left in a tin overnight.

Makes 32 cookies. They keep very well in a tin.

Would also make a nice crust, upon which ice cream and ganache could be served.