Toasty Coconut Macaroons

Ingredients

• 4 large egg whites
• Pinch salt
• 1/2 cup sugar
• 1 (8-ounce) package sweetened shredded coconut, lightly toasted

Directions

Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.