Coconut Macaroons

1. 1

   Lightly grease and flour large cookie sheet.

2. 2

   Beat egg whites and salt at high speed until soft peaks form.

3. 3

   Add sugar gradually beating at high speed until sugar is completely dissolved; beat in vanilla.

4. 4

   Fold in coconut and flour.

5. 5

   Drop onto prepared cookie sheet 1 tablespoon at a time, about 1 inch apart.

6. 6

   Bake 20 minutes at 300u00b0 or until slightly browned.

7. 7

   Remove from cookie sheet with metal spatula onto wire rack to cool.

8. 8

   Store in tightly covered container.

9. 9

   Use in 3 days.

No additional tips available.