Cocoanut macaroons

Yield: 1 servings

Measure Ingredient
3 eaches Egg whites; beaten stiff
1 cup Sugar; granulated
2⅓ cup Cocoanut; shredded
1 teaspoon Vanilla

Use 3 egg whites beaten stiff. Stir in cup of white sugar. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge. Remove, stir in 2⅓ c. shredded cocoanut and 1 t. vanilla. Drop by teaspoonful in buttered pans and bake in slow oven.

Note: Slow oven is 300 - 350 F. Source: Mrs. Pearl Phillips, Giboa Grange, Putnam County, OH

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