Peppered Coconut Macaroons

1. 1

   Beat the egg whites and salt in a bowl with a handheld mixer on medium speed until frothy.

2. 2

   Add the sugar slowly and increase the speed of the mixer to high. The egg whites should become glossy and smooth. Once soft peaks have formed, add the flour, pepper and vanilla extract. Blend with mixer on low until the ingredients are incorporated.

3. 3

   Add the coconut and fold in slowly with a spatula. Cover bowl with plastic wrap and place bowl in the refrigerator overnight.

4. 4

   Preheat oven to 325 degrees. Line a baking sheet with parchment paper and spray with olive oil spray to prevent sticking. Drop tablespoons of the mixture on the sheet a few inches apart and bake for 20-22 minutes until lightly browned.

5. 5

   Let macaroons cool on the cookie sheet for two minutes before transferring to a cooling rack. Store at room temperature in an airtight container for up to two days in advance.

* Per serving · 4 servings · Values may vary.