“These are great paired with Chocolate Coconut Clusters. You can even dip the bottoms of these in chocolate for something a little extra special.” – April Ferre
Coconut Macaroons (Meringue Style)
- 2 Egg Whites
- Dash Salt
- 1/2 Teaspoon Vanilla
- 2/3 Cup Granulated Sugar
- 1 1/3 Cup Flaked Coconut
- Beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut.
- Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in slow oven (325 degrees) for about 20 minutes. Makes about 1 1/2 dozen macaroons.
1995 Recipe – April Ferre – From Better Homes and Gardens New Cookbook, 1979