Ginger Coconut Macaroons

1. 1

   In a large bowl, toss together coconut, sugar, flour, slivered and ground ginger and salt.

2. 2

   In separate bowl, whisk egg whites until foamy; scrape over coconut mixture and stir to combine.

3. 3

   Drop by heaping tablespoonfuls 2 inches apart, onto parchment paper-lined baking sheet.

4. 4

   Bake in top and bottom thirds of 325 degree Fahrenheit oven, rotating and switching pans halfway through, for 20 minutes or until golden on bottom.

5. 5

   Let cool on pans on racks.

No additional tips available.