2 egg whites
1/2 cup confectioners' sugar
1/2 tsp. vanilla extract
4 oz. shredded coconut

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 in a slow (270°F) oven for about 40 minutes, until macaroons are delicately browned around edges.

Submitted by: Joyce Erickson