COCONUT MACAROONS

          1 ¼ cups shredded coconut               ½ tsp vanilla
          ½ cup sweetened condensed milk          1 egg white

Stir coconut, condensed milk, and vanilla thoroughly. Beat egg white until stiff, then fold into the coconut mixture. Drop from tablespoon onto an ungreased cookie sheet and bake at 350° for fifteen minutes until golden brown.

Adapted from “Foods from Sunny Lands” (1925). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!