COCONUT MACAROONS

By á-6498

Ingredients

• 3 egg whites
• 3 cups shredded coconuts
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 2 tbsp cornstarch

Preparation

Step 1

With electric mixer or egg beater, beat 3 egg whites till stiff but not dry. Slowly beat in sugar. Mix cornstarch into shredded coconut. With spoon, fold in shredded coconut and corn starch into egg mixture. Cook, stirring often, in double boiler over hot water for 15 minutes. Add vanilla extract. Meanwhile preheat oven to 300 degrees Farenheit. Drop mixture by teaspoonfuls, 1 inch apart, onto greased cookie sheet. Bake for 20 to 25 minutes, or till golden. Makes 21/2 dozen.