Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Egg whites |
| ½ cup | Confectioner's sugar |
| ½ teaspoon | Vanilla |
| 4 ounces | Shredded coconut |
Place egg whites into a bowl and beat until stiff, gradually adding sugar. Add vanilla and beat again until light and smooth. Carefully stir in coconut. Drop spoonfuls of mixture onto greased baking sheets. Bake at 270 degrees (slow oven) about 40 minutes, until macaroons are delicately browned around edges.
Submitted By ROBERT MILES On 10-05-95