Coconut Macaroons

Heat oven to 325 degrees F. Line 2 baking sheets with parchment paper. If you have only one sheet, reuse the parchment paper for the second batch.

In medium bowl (preferably glass), add egg whites (no yolks), sugar, vanilla and salt. Using a hand mixer, whip the ingredients until they look glossy, foamy and the sugar is dissolved. Around 10 minutes.

Fold in the shredded coconut, gently till it's all blended evenly.

Drop the batter, using an ice cream scoop (about 2 Tbsp) onto the parchment paper, about 1 inch apart.

Bake 20-25 minutes until golden brown. Let cool for 10 minutes. If you only have one cookie sheet, remove the macaroons and place on a wire cooling rack and add the next batch onto the same paper.

Let the macaroons cool completely before putting them into an airtight container.