Beat egg whites, salt, cream of tartar, almond extract & sugar until stiff peaks form. Spread meringue on greased & floured cookie sheets, making three 6-inch circles. To make circles, pour stiff meringue with large spoon-ladle & shape with back of spoon. Bake at 300 for 25-30 minutes until lightly browned. Remove from cookie sheets immediately & cool. To prepare filling, cook chocolate, marshmallows & milk, stirring occasionally, until all is melted. Beat cream until thick & fold into chocolate mixture. Stack meringue layers on serving plate & spread chocolate filling between each layer & on top. Sprinkle with coconut & chill overnight. MRS DANIEL R. (MARY LOU) NICHOLS From the
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 56 (9%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 22.5mg||7 %|
|Sodium 301.3mg||10 %|
|Potassium 392mg||10 %|
|Total Carbohydrate 124g||36 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 123.9g|
|Protein 19.4g||28 %|
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Calories per serving: 613
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