coconut macaroons

• 2 egg whites
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 3 cups flaked coconut
• 1/4 cup all-purpose flour

Grease and flour baking sheets and preheat oven to 300°.
In a small bowl with hand-held mixer, beat egg whites and salt at high speed until soft peaks form. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. This will take a few minutes after each addition of sugar. (Whites should be in stiff glossy peaks by the time you're done.) Beat in vanilla. With a rubber spatula, fold in coconut and flour.
Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Bake at 300° for 20 minutes, or until lightly browned. With spatula, carefully remove cookies to rack to cool. Store in tightly covered container for up to 3 days.
Makes about 36 cookies.


Number of Servings: 36

Recipe submitted by SparkPeople user JUNEBUG160.