While I was making them, I snacked on some chocolate chips and coconut. Yum! You can put all of the additions (chocolate chips, coconut, nuts) into this recipe, or you can just add one or two. Or you can leave them all out for a simpler, lighter fare. You can also substitute the vanilla extract with almond extract. I am not really one for food coloring, but you could add some for different colored cookies too. A side note too is that the recipe below was taken from myrecipes.com and I cut it in half. So you can double it if you are making for a larger group.
Recreated from bakery and adapted from myrecipes.com
Makes 12-20 cookies, depending on size
1 large egg white
1/8 tsp cream of tartar
1/3 cup sugar
1/8 tsp vanilla extract
1/4 cup chocolate chips (Ghirardelli are good!)
3 Tbsp shredded coconut
3 Tbsp chopped pecans
Preheat oven to 275 degrees. In a large bowl, using a hand mixer, beat egg white and cream of tartar until thick and foamy. Gradually add sugar, a spoonful at a time, and continue to beat until mixture holds stiff, shiny peaks. Stiff shiny peaks occur when you pull the beater (while turned off) from the mixture, and the peaks stay up and keep their shape. This will take awhile!
With a spatula, carefully fold in the vanilla, chocolate chips, coconut and pecans. Spoon mixture into a pastry bag or if you don't have one, use a large ziptop plastic bag with a small corner cut out to pipe mixture through. For small cookie, pipe about a tablespoon's worth of batter onto parchment lined baking sheet. Keep cookies at least 1" apart from each other. This is where you can choose the size of cookie you want. So pipe more or less!
Bake until the cookies are firm and dry to the touch on the outside, about 25-30 minutes. You can either pull out of oven and let cool on a rack, or leave in turned off oven overnight. I chose the latter, and then was able to wake up the next morning and package them in the birthday box. As a side note, they travel well!!