Cook first 3 ingredients in a double boiler for 5-7 minutes. Beat while cooking. When mixture is of fairly stiff consistency, remove from heat and beat in vanilla. With a large mixing spoon, fold in the coconut. Drop by spoonfuls on well buttered baking sheet. Bake at 325 degrees until golden brown, approximately 8 minutes. This recipe will yield 30-36 macaroons. If reusing a baking sheet for a second bake, wash sheet and rebutter. Cool on foil for easy pick up.
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