Coconut Macaroons

Ingredients

• 3 egg whites
• 1 cup white sugar
• 2 1/2 cups desiccated coconut
• 1 cup macadamia nuts or almonds; finely chopped

Method 

Preheat oven to 350°F. Lightly grease two baking sheets. In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add the sugar, beating after each addition until peaks are glossy. Fold in the coconut and nuts. With wet hands, roll tablespoonfuls of the mixture into rounds and set on baking sheets. Bake for 20 to 25 minutes or until lightly golden. Cool and store in an airtight container. They will keep for 2 - 3 days.

Yield: 35 macaroons