Coconut Macaroons

NOTE: I doubled this recipe.

2 eggs whites
2/3 cup sugar
2 Tablespoons flour
1 teaspoon vanilla
1 1/2 cups shredded coconut

Beat egg white until they stand in stiff peaks. Add sugar gradually, while still beating. Beat in flour, and vanilla. Stir in coconut gently. Drop mounds on paper coated pan. Bake about 15 minutes, until golden. Let cool on pan. Bake at apx. 220 degrees C, or 350 degrees F.

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