A chewy coconutty macaroon, with added almond! This recipe arose when I found myself with five spare egg whites, after using the yolks to make ice cream. I thought I would make the children some coconut macaroons, but half-way through the recipe I found that I didn't have enough coconut. On the other hand, the kitchen seemed to be bursting with an over-supply of ground almonds, so I threw in a generous couple of handfuls. Please note that the proportion of coconut and almonds is a matter of taste, and that both may vary according to the size of your egg whites. The eggs I used were quite small.