Coconut Macaroons

This recipe is from my good friend, Theresa Preston who lives in Australia. This is the first macaroon recipe I've seen using the whole egg. I believe using the whole egg makes the macaroons taste so much better.

Her recipe is as follows:
1/2 pound coconut - sweetened flaked coconut you buy in the can or the bag
2-3 eggs depending on the size you buy. I always buy large eggs.
1/2 cup granulated sugar
and I added
1 teaspoon of vanilla flavoring

Mix together and either drop onto a greased cookie sheet, parchment paper, or a silicon baking sheet so they are easy to remove. Bake at 300 degrees until golden brown.

I made these for Easter dinner and shaped the macaroons into little nest before baking. You can see they turned out really cute using with Peeps and jelly beans. The next time I make these, I will be making them in small logs and dipping 1/2 of them into chocolate.