2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon vanilla extract
¼ cup sugar
1½ cups flaked coconut

Preheat oven to 325°F.  Spray large cookie sheets with non-stick vegetable spray.

In a small bowl, beat egg whites with cream of tartar and vanilla until soft peaks form.  Gradually beat in sugar until mixture is stiff and glossy.  Fold in coconut.

Drop the mixture by tablespoonfuls, ½-inch apart, onto prepared cookie sheets.

Bake for 20 minutes or until golden brown.  Remove from cookie sheets; cool completely on a wire rack.

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