Serves: 5
Total Calories: 424
Yield: 2 1/2 dozen cookies
Beat egg whites until stiff peaks form when beaters are raised. Add sugar very slowly with beater at medium speed. By hand, fold in coconut carefully. Fold in vanilla carefully. Drop by tablespoonfuls onto a Teflon cookie sheet or a regular cookie sheet covered with parchment or brown wrapping paper. Bake in a preheated 325° oven for about 18 minutes or until light golden in color. Cool slightly before removing from paper with a stiff spatula.
This Hawthorn Hill Coconut Macaroons recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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