Coconut Macaroons

• 3 egg whites
• 3 cups shredded coconut
• 1 cup sugar
• 1 tsp. vanilla
• 2 tbsp. cornstarch

Beat egg whites until stiff but not dry. Beat in sugar. Fold in shredded coconut and cornstarch.

Cook in double boiler 15 minutes stirring often. Add vanilla and drop by the teaspoonful on greased baking sheet. Bake 25 minutes at 300 degrees until a delicate brown. Remove while warm.