Coconut Macaroons

1. 1

   Preheat oven to 350 F.

2. 2

   Spread coconut in one layer in rimmed pans and bake about 5 minutes until lightly toasted.

3. 3

   Whip egg whites and salt until they are white and beginning to stiffen.

4. 4

   Add sugar in 3 parts. Continue to whip until very stiff.

5. 5

   Using a rubber spatula, fold in toasted coconut.

6. 6

   Drop by tablespoon onto parchment lined baking sheets, leaving 1 to 2 inches between cookies.

7. 7

   Bake for 14 minutes until light golden brown on the outside but still moist on the inside.

8. 8

   Immediately remove to cookie racks.

9. 9

   When totally cool, store in airtight container if there are any left!

No additional tips available.