From Karen Costa
- 2 egg whites
- 3/4 cup sugar
- dash of salt
- 1 teaspoon vanilla extract
- 1/4 cup flour (Gluten-free okay)
- 1 package (7 ounces) shredded coconut
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. In medium bowl mix egg whites, sugar, salt, and vanilla. Add flour and stir until well blended. Fold in coconut. Drop dough by teaspoonfull about one inch apart. Bake 15-20 minutes until light brown. Cool on cookie sheet. Peel paper from cookie.