1 cup sugar
3/8 tsp salt
7 tbsp flour
7 egg whites
1 1/2 tsp vanilla
Combine coconut, sugar, salt and flour in a medium size bowl. Combine with a fork.
Lightly beat egg whites, then add egg whites and vanilla to bowl. Mix with a fork until everything is well combined.
Line a baking sheet with parchment paper and drop tablespoon size dollops onto tray. Bake for 30-32 min at 325, or until golden brown. They will be crispy on the outside and chewy in the middle. At this size (1 Tbsp ea) this recipe will yield 30 - 36 cookies. Cool on wire rack.
Option: Dip half of each (cooled) macaroon into melted dark chocolate and place on parchment to cool. Divine option. Refrigerate in airtight container....if you don't each them all right off the cooling rack.
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