Coconut Macaroons '98 - cooking recipe

Ingredients

2 eggs whites
2 tbsp. cake flour
1/2 c. sugar
1 c. Post toasties or corn flakes
1/4 tsp. salt
1/2 tsp. vanilla
1 c. shredded coconut

Preparation

Beat egg whites until stiff but not dry.
Fold in dry ingredients.
Add vanilla and fold in coconut and then Post Toasties.
Drop by teaspoonfuls onto greased cookiesheet.
(They dooooo stick so use teflon if you have it and be prepared to scoop them off the pan quickly while warm.)
(We tried putting waxed paper on the pan too but that was even worse.)
Bake 350 F. oven for 20 minutes or until they start to get golden on edges.
Yield about 20 macaroons.
I double the recipe as a minimum.
Will freeze nicely if you have any left.