Valentine French Kisses

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

Pour room temperature egg whites into a clean, dry mixing bowl and add salt. Beat with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.

Gradually add sugar to the egg whites while continuing to beat on medium-high speed until stiff, glossy peaks form and the mixture holds its shape, approximately 5-7 minutes.

Add red food coloring and almond extract to the meringue, folding gently with a rubber spatula until the color is evenly distributed throughout.

Fold in shredded coconut in two additions, gently stirring until fully incorporated and no streaks of white remain.

Transfer meringue mixture to a piping bag fitted with a large star tip. Pipe small kiss-shaped mounds onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 18-22 minutes until the kisses are set on the outside but still slightly soft in the center and have turned pale pink.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.