Ingredients

3 large egg whites1/2 cup sugar1/2 teaspoon pure vanilla extract1/4 teaspoon kosher salt1 14-ounce package sweetened shredded coconut (about 5 cups)

Directions

Heat oven to 325° F. Line 2 baking sheets with parchment.Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Recipe via RealSimple.com, photo my own!