Coconut Macaroon Cookies

You'll never again eat a macaroon from a can
once you've made them yourself.
If you have a "cookie sized" ice cream scoop,
these are fast and easy to make,
and they can be made several days before serving.
Store them in an air-tight container.

Ingredients:
5 cups flaked sweetened coconut
3 egg whites
1/2 cup sugar
1/4 tsp. vanilla
2/3 cup mini chocolate chips or finely chopped chocolate

Directions:
Preheat oven to 325 degrees F.
Line baking sheets with parchment sprayed with cooking spray.
Mix all ingredients together in a large bowl.
Scoop out 1 inch mounds, placed about 1 inch apart,
on a lined cookie sheet.
Bake for 15 minutes, until just turning brown.
Cool and store in a sealed container between sheets
of waxed or parchment paper.
The macaroons will keep nicely for several days.
Variation: Divide the coconut mixture in half,
and add the chips to one half,
leaving the other half plain.
Makes about 5 dozen macaroons.