meringue macaroons

2 large eggs whites
½ cup sugar
1 tsp vanilla
2 cups fancy shredded coconut

Place egg whites and vanilla in a large mixing bowl and beat using an electric mixer fitted with the whisk attachment until frothy. Continue beating and gradually add sugar. Increase speed and beat until stiff peaks form. Gently fold in coconut. Drop by spoonfuls onto a Silpat-lined baking sheet and with your fingers (moistened a bit with water) shape macaroons into peaked mounds. Bake at 350 degrees for about 15 minutes, until peaks turn lightly golden.