- 4 ounces shredded coconut
- 4 egg whites
- 1/2 cup powdered sugar, sifted
- 1/2 teaspoon vanilla
Beat egg whites until stiff. Add sugar gradually and blend.
Add vanilla and beat until light and smooth.
Stir in coconut. Drop spoonfuls onto greased sheet.
Bake for about 60 minutes at 225°F until macaroons are deliciously brown at the edges.