Wheat-Free Kitchen

Macaroons

Preheat oven to 350 degrees F.
4 egg whites 1/2 teaspoon salt 1 1/2 cups granulated sugar	2 cups shredded coconut (sweetened) 1 teaspoon vanilla
Beat egg whites and salt until stiff.  Do not overbeat. Into the egg whites, beat sugar a tablespoon at a time until sugar is dissolved. Combine the coconut and vanilla with the egg whites and sugar.  Do not beat. Cover cookie sheet with parchment paper. Drop by teaspoonfuls onto paper Bake in oven for approximately 20 minutes. Allow cookies to cool before removing from cookie sheet. Finish cooling on wire racks. Now what am I going to do with 4 leftover egg yokes? Why, make sugar cookies, of course!