Ingredients
4 large egg whites
a pinch of salt
1/2 c granulated sugar
12-14 oz. angelflake coconut, lightly toasted
Preparation
Preheat oven to 350 F.
Spread coconut in one layer in rimmed pans and bake about 5 minutes until lightly toasted.
Whip egg whites and salt until they are white and beginning to stiffen.
Add sugar in 3 parts. Continue to whip until very stiff.
Using a rubber spatula, fold in toasted coconut.
Drop by tablespoon onto parchment lined baking sheets, leaving 1 to 2 inches between cookies.
Bake for 14 minutes until light golden brown on the outside but still moist on the inside.
Immediately remove to cookie racks.
When totally cool, store in airtight container if there are any left!
