1 (4 oz.) pkg. shredded coconut
2 egg whites
1/2 c. powdered sugar
1/2 tsp. vanilla

Put the whites into a bowl and beat with a rotary beater. When the whites are stiff, add the sugar gradually, blending it in with the beater. Then add the vanilla. Beat again until light and smooth. Carefully stir in the shredded coconut.

Drop spoonfuls of the mixture onto a greased cookie sheet. Bake at 275 degrees for about 40 minutes, until the macaroons are delicately browned at the edges.