Ingredients

• 3/4 cup sugar
• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 1 teaspoon pure vanilla extract
• Pinch salt

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Instructions

1. Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
2. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
3. Bake until golden brown, about 15 minutes. Remove from oven to a wire rack and cool on baking sheet. Store in an airtight container for up to 3 days.