Cook Time: 20 minutes
Ingredients:
- 2 egg whites
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 3 cups flaked coconut
- 1/4 cup all-purpose flour
Preparation:
Grease and flour baking sheets and preheat oven to 300°.In a small bowl with hand-held mixer, beat egg whites and salt at high speed until soft peaks form. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. This will take a few minutes after each addition of sugar. (Whites should be in stiff glossy peaks by the time you're done.) Beat in vanilla. With a rubber spatula, fold in coconut and flour.
Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Bake at 300° for 20 minutes, or until lightly browned. With spatula, carefully remove cookies to rack to cool. Store in tightly covered container for up to 3 days.
Makes about 36 cookies.
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