Coconut Macaroons


3 egg whites

1 cup sugar

3 cups shredded coconut

2 tablespoons cornstarch

1 teaspoon vanilla

Beat egg whites till stiff but not dry. Gradually add 1 cup sugar while beating. Toss coconut with cornstarch and fold into egg whites. Cook in double boiler stirring often for 15 minutes. Take off heat and add the vanilla. Drop by teaspoonfuls onto greased cookie sheet. Bake in 300 degree oven for 20 - 25 minutes.

Presented by: Betty Henry, Henry's Deli

Date: 4/8/2014


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