This recipe for Coconut Macaroons, by Mary Deetz, is from Family & Friends Treasured Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 egg whites 1/4 tsp. salt 1 c. sugar 1/2 tsp. vanilla 2 cans (4 oz. ea.) moist coconut Parchment Paper
Beat egg whites by hand until foamy. Sprinkle salt over top over top and continue beating until egg whites stand upright. Add sugar gradually, still beating - add extract and mix. Add coconut gradually and mix carefully. Drop by spoonfuls on baking sheets covered with parchment paper. Bake at 325º for 30 minutes. Store in airtight containers.
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