Traditional Passover Coconut Almond Macaroons

3 egg whites 
1/2 cup granulated sugar 
2-1/2 cups sweetened flaked coconut
1 cup almonds, finely chopped (can substitute for half almond meal, half chopped almonds)

Preheat the oven to 350°F. Lightly grease a large baking sheet.  In a medium bowl beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.  Process in mixer for 10 seconds. Using your hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 15 to 20 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.  Makes 1 1/2 - 2 dozen macaroons. Tips: For an extra special treat, melt chocolate chips and drizzle over cookies.