Jordana’s Mom’s Coconut Macaroons


2/3 cup egg whites

2 cups sugar

3 cups sweetened shredded coconut

pinch salt

1 teaspoon vanilla

Preheat oven to 325 F. Line cookie sheets with parchment paper or cut sheets of paper grocery bags (non-printed side up).

Whip egg whites until stiff peaks form. Slowly beat in sugar. Add salt and vanilla.

Remove from mixer and stir in coconut by hand

Drop by teaspoonfuls onto prepared baking sheets. Bake at 325 for 20 minutes.