Oven at 325
2 egg whites, 1/2 tsp vanilla, 2/3 c sugar, 1-1/3 c flaked coconut
lightly grease a cookie sheet; set aside
In a medium mixing bowl, beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. Gradually add sugar- about 1 tbsp at a time, beating until stiff peaks form. Fold in coconut.
Drop mixture by rounded spoonfuls onto cookie sheet. Bake at 325 for 20 minutes or until edges are lightly browned.
Lemon Macaroons: prepare as above, except substitute 1 tbsp lemon juice for the vanilla and add 1 tsp finely grated lemon peel
Almond Macaroons: Prepare as above, except substitute one 8 oz can almond pase (w/o syrup) for coconut. Stir 1/2 c beaten egg whites into crumbled paste, then stir mixture into remaining ingredients and continue as directed
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