Coconut Peanut Macaroons

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   1. Preheat oven to 350u00b0F (180u00b0C). Line 2 baking sheets with parchment paper.

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   2. Whisk egg whites with sugar, vanilla and salt until well combined. Stir in coconut and peanuts.

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   3. Using 2 dessert spoons (as mixture is sticky), gather a heaping tablespoon (about 22 mL) of the mixture. Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm) apart on baking sheet.

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   4. Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren't perfectly shaped, edges can be trimmed with scissors, if desired.

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   5. Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes.

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