Beat egg whites with salt
until soft peaks form.
Slowly add 1/2 c. sugar beating
until stiff shiny peaks form.
In separate bowl combine coconut,
1/4 c. sugar, almonds and flour mixing well.
Fold coconut mixture into egg whites.
Spoon in to 12 paper lined muffin pan cups.
Bake at 350 for 25 minutes or
until a little crusty. Makes 12.