Coconut Macaroons (Meringue Style)
2 Egg Whites 2/3 Cup Granulated Sugar Dash Salt 1 1/3 Cup Flaked Coconut 1/2 Teaspoon Vanilla
Beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in slow oven (325 degrees) for about 20 minutes. Makes about 1 1/2 dozen macaroons.
1995 Recipe - April Ferre - From Better Homes and Gardens New Cookbook, 1979.
"These are great paired with Chocolate Coconut Clusters. You can even dip the bottoms of these in chocolate for something a little extra special." - April Ferre
