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Cocoanut Macaroons

Recipe : Cocoanut Macaroons

Procedure :
3 ea Egg whites; beaten stiff
1 c Sugar; granulated
2 1/3 c Cocoanut; shredded
1 ts Vanilla
Use 3 egg whites beaten stiff. Stir in cup of white sugar. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge. Remove, stir in 2 1/3 c. shredded cocoanut and 1 t. vanilla. Drop by teaspoonful in buttered pans and bake in slow oven. Note: Slow oven is 300 - 350 F.
Source: Mrs. Pearl Phillips, Giboa Grange, Putnam County, OH

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