Ingredients

• 2 cups Shredded Coconut
• 1/2 tsp Vanilla Extract
• 2 Egg Whites
• 2/3 cup Sugar
• 1/8 tsp Sea Salt

Instructions

1. Preheat oven to 350°. Grease 2 baking sheets, set aside.
   
   
   
   In a bowl combine salt and egg whites and whip on high speed until soft peaks begin to form. Add vanilla and very gradually add sugar, beating constantly until stiff peaks form. Fold in coconut.
2. Drop meringue by tablespoonfuls 2" apart onto prepared baking sheets. Bake in oven about 20 minutes or until lightly browned.
   
   
   
   Cool 1 minute, then carefully remove from baking sheets. Macaroons can be stored up to 2 weeks in airtight container.
   
   
   
   Makes 20 macaroons.