Bite Size Coconut Macaroons

1. 1

   Preheat oven to 350F Line baking sheet with parchment paper.

2. 2

   Place coconut into a food processor and pulse several times until finely chopped (into small rice size bits only).

3. 3

   In a large bowl, whisk together egg whites, sugar and salt until smooth.

4. 4

   Whisk in cornstarch and rum (or you can use vanilla).

5. 5

   Stir in coconut, making sure the entire mixture is an even consistency.

6. 6

   Drop by rounded teaspoons onto cookie sheet lined with parchment.

7. 7

   Bake for 15-20 minutes, until golden on the bottom and top.

8. 8

   Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

No additional tips available.