3 large egg whites
1 cup sugar
1 tsp vanilla
3 cups coconut flakes
For chocolate: 6 Tbsp cocoa powder and 2 Tbsp coconut oil (or cooking oil) OR 2 squares melted chocolate
Preheat oven to 325˚. Line cookie sheets with waxed paper and spray with cooking spray.
Beat egg whites until fluffy. Gradually beat in sugar and vanilla, beating until peaks are very stiff. By hand, blend in the coconut.
Drop rounded teaspoons of mixture 2 inches apart onto protected baking sheets. Bake approximately 19-20 minutes or until they turn a little brown and the bottoms are solid. Allow to cool completely and then carefully remove from wax paper.
For chocolate macaroons add chocolate to the batter before baking. You can also divide the batter in half and add melted chocolate to one portion.