|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Cornflakes||1 Cup (16 tbs)|
|Shredded coconut||2 Cup (32 tbs)|
Beat salt and egg whites together until shiny peaks form; then beat in sugar gradually, and beat until very stiff.
Add vanilla, and fold in cornflakes and coconut with a fork.
Drop by heaping teaspoons onto well-greased cookie sheets, and form into mounds.
Bake at 300°F. 20 minutes.
Remove at once from pan, using spatula.
If macaroons stick to pan, return to oven to reheat, or place sheet on wet cloth.
Makes 2 1 /2 dozen.