2 tbsp. sifted cake flour
1/2 c. sugar
1/4 tsp. salt
2 egg whites
1/2 tsp. vanilla
2 c. shredded coconut

Mix and sift flour, salt and sugar. Beat egg whites until stiff and peaks form but not dry. Fold whites into dry ingredients. Add vanilla and fold in coconut. Drop by teaspoonfuls onto lightly greased paper-covered baking sheet. Allow space for spreading and rising. Bake in moderate oven, 350 degrees about 20 minutes or until golden brown and dry on surface. Makes about 20 (2") macaroons.

Chocolate Chip Macaroons: Substitute 1/2 cup chocolate chips for 1 cup coconut.

Cherry Coconut Macaroons: Add 1/2 cup chopped candied cherries.