1 (14 ounce) bag sweetned coconut
1 can condensed milk
1 teaspoon Mexican vanilla
1 egg white beaten until forming soft peaks

Combine the coconut, condensed milk and vanilla, mixing well. Fold in beaten egg white.

Preheat oven to 350 degrees. Drop coconut mixture by tablespoons full about 1/2 inch apart on a cookie sheet lined with parchment or waxed paper. Bake about 15 minutes, until edges of macacoon start to brown.

Remove macaroons from cookie sheet and cool on rack. Let them cool thorougly. Leave out covered by 12 hours, then store in an airtight tin, lined with parchment or waxed paper.

Makes 3 dozen macaroons.