Raspberry Thumbprint Macaroons

1. 1

   Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

2. 2

   Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.

3. 3

   Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet.

4. 4

   Use your fingers to form into pyramids; bake 10 minutes.

5. 5

   Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes.

6. 6

   Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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