Pillowy Coconut Macaroons

Directions

Preheat oven to 325℉ (160℃).

Line cookie sheets with parchment paper or foil.

Beat egg whites, cream of tartar and salt in large bowl with electric mixer until soft peaks form.

Beat in sugar, 1 tablespoon at a time, until egg whites are stiff and shiny.

Fold in coconut and vanilla.

Drop Tablespoon of dough 4” apart onto prepared cookie sheets; spread each into 3” circles with back of spoon.

Bake 18 to 22 minutes or until light brown.

Cool 1 minute on cookie sheets.

Remove to wire racks; cool completely.

Store in air tight container.

Makes 2 dozen cookies.

*To toast coconut, spread evenly on cookie sheet.

Toast in 350℉ (180℃) oven for 3 min.

Stir and toast 1 to 2 minutes more until light golden brown.