Coconut Macaroons

Ingredients

2 egg whites

1/2 teaspoon of vanilla

2/3 cup sugar

1 1/3 cups flaked coconut

In a mixing bowl, beat egg whites and vanilla til soft peaks form and the tips curl.

Gradually add sugar beating til stiff peaks form and the tips stand straight.

Fold in coconut

Drop by rounded teaspoons 2 inches apart onto greased cookie sheet.

Bake in a 325 degrees oven for about 20 minutes or til edges are lightly brown.

Cool cookies on a wire rack. Makes about 30.

NOTE:

1)Sometimes I may add mini-choc chips when I fold in coconut flakes.

2) Or add 1/2 cup of chopped almonds, pecans, or hazelnuts for a nutty macaroons

3) Or add 1 tablespoon of lemon juice and 1 teaspoon of zest inplace of vanilla for a lemon macaroon.

4) Even cranberries sound good, I'll have to try it. Maybe even add raspberry extract.