Amount
Ingredient
Preparation



2
each
egg whites





1/2
cup
confectioners' sugar





1/2
teaspoon
vanilla extract





4
ounces
coconut

shredded

 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 27 degrees (slow oven) about 4 minutes, until 
macaroons are delicately browned around edges.