Coconut Macaroons

Here's another allergy-free (almost) recipe.  I don't know where I originally got this (probably Better Homes & Gardens).  They're so tasty and sweet.  Watch out, you just might eat the whole batch!  (I almost did!)

• 2 egg whites
• 1/2 tsp vanilla
• 2/3 cup sugar
• 1 (3 1/2 oz) can flaked coconut (or 1 1/3 cups out of a bag)

Preheat oven to 325°F.  Lightly grease cookie sheet; set aside.


In a medium mixing bowl, beat egg whites and vanilla with an electric mixer on high speed till soft peaks form.  

Gradually add sugar, about 1 Tbsp at a time.  Beating till stiff peaks form.


Fold in coconut.


Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet.  


Bake for about 20 minutes or till edges are lightly browned.  Transfer cookies to a wire rack and let cool.