6 Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 t Almond extract
1 1/2 c Sugar
1/2 c Coconut — optional
16 oz Semisweet chocolate bits
1 c Mini marshmallows
2/3 c Evaporated milk
1 c Whipping cream
Meringue: In large mixer bowl, beat egg whites,salt,cream of tartar and almond extract at high speed until soft peaks form. Gradually add sugar;continue until stiff peaks form. Spread on greased and floured sheets, making 3- 6 inch circles. Bake at 300 for 25 min. Remove from cookie sheets immediatly cool on racks. Stack layers on serving plate. spreading chocolate filling between each layer on top. Sprinkle with coconut if wanted. Chill 6-8 hours. Filling: In medium saucepan, heat chocolate pieces, marshmallows and milk stirring occasionally until melted. Chill. Beat cream until thick; fold in chocolate mixture.