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Vivienne Kalman
2 egg whites
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
3 cups shredded coconut
Preheat oven to 350 degrees. Beat egg whites with salt until very stiff. Gradually beat in sugar. Add vanilla and coconut. Blend well with wooden spoon or spatula. Drop from a spoon onto a brown paper bag (this may be cut to fit on a cookie sheet if desired). Bake for 12-15 minutes. Watch carefully. Let cool on the bag for 5 minutes before removing. Store in an airtight container.
Makes 24 macaroons.
Vivienne Kalman is the Food Editor’s mother.


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