- 2 egg whites
- Dash of Salt
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup flaked coconut
- 1/2 cup chopped pecans (optional)
Beat egg whites (at room temperature) and salt in a medium mixing bowl until foamy. Add sugar and vanilla, beating until stiff peak form. Fold in coconut and pecans, if desired.
Drop mixture by teaspoonfuls 2 inches apart onto parchment-lined cookie sheets. Bake at 350° for 15 to 20 minutes. Remove from oven, and place cookie sheets on a damp cloth for a few seconds. Remove macaroons to wire racks to cool.
Yield: 2 1/2 dozen.