Coconut Macaroons

Ingredients

• ¾ cup sugar
• 2 ½ cups shredded unsweetened coconut
• 3 to 4 large egg whites
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. 1
   Preheat oven to 325°. Line a baking sheet with parchment paper.
2. 2
   In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn’t hold together.
3. 3
   Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Pinch to create a pyramid shape, dampening your hands with water, if necessary.
4. 4
   Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.