Ingredients

• 1/4 teaspoon pure vanilla extract
• Pinch kosher salt
• 2 large egg whites
• 2 1/2 cups sweetened shredded coconut
• 1/4 cup green candy-coated chocolates

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Instructions

1. Position a rack in the center of the oven and preheat the oven to 325°. Line a baking sheet with Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets.
2. Whisk together the vanilla, salt and egg whites in a large bowl. Fold in the coconut and candies. Scoop rounded tablespoonfuls of dough and firmly squeeze them into balls. (Each ball should have about 3 candies in it; more might cause the ball to fall apart while baking.)
3. Place the balls about 1-inch apart on the parchment-lined baking sheet. Bake until very lightly toasted, about 15 minutes.
4. Let cool on the parchment sheet on a wire rack for about 15 minutes.