3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut
3 pints vanilla ice cream, slightly softened
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
Flatten heaping tablespoonfuls of the coconut mixture into 2-inch disks; place them about 1 inch apart onto the baking sheet. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
Gently sandwich the macaroons with the vanilla ice cream; freeze until set, at least 15 minutes.
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