Coconut Macaroons have sweetened coconut instead of almonds and are a sweet and crisp version of this classic cookie.
Oxmoor House JANUARY 1985
Beat egg whites (at room temperature) in a medium mixing bowl until stiff but not dry; fold in sugar, 2 tablespoons at a time. Fold in coconut, vanilla, and salt.
Drop by teaspoonfuls onto parchment-lined cookie sheets. Bake at 300° for 30 minutes. Gently remove from parchment, and cool on wire racks.
Go to full version of