Coconut Macroons

Gather ingredients and measure

Heat oven to 350 degrees and line cookie sheets with parchment paper

Whisk egg whites, sugar, vanilla, and salt in a medium bowl until glossy and sugar is almost dissolved. Fold in coconut, stirring until evenly combined.

Using a small ice cream scooper, drop the batter in bounds (about 2 tablespoons each) 1 inch apart on the baking sheets.

Bake until golden brown - approximately 20 to 25 minutes and let cool completely. Macaroons will keep up to 5 days in an airtight container