3 large egg whites, room temperature
1 cup confectioners' sugar
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sweetened flaked coconut
extra coconut for garnish
Preheat oven to 325 degrees. Set oven rack on middle shelf. Coat two baking sheets with nonstick cooking spray; set aside.
In a clean and cool medium mixing bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually beat the sugar into the egg whites, beating until stiff, shiny peaks form when you lift the beaters. Beat in the nutmeg and vanilla. Fold in the coconut. Drop by rounded tablespoonfuls 1-inch apart on the prepared baking sheets. Sprinkle with extra coconut to garnish. Bake 1 sheet at a time for 20 to 25 minutes until the macaroons are light golden and set. Cool on the baking sheet on a wire rack 1 minute. Remove from the cookie sheet to the wire racks to finish cooling completely.
Note: Store in an airtight container. Will keep this way for 3 days at room temperature. Refrigerated, they will last a week and frozen they will last up to 2 months.