Ingredients
2 egg whites, room temperature
1 1/3 cups sweetened shred coconut
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar OR white vinegar
Preparation
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a clean, grease-less bowl, combine egg whites and cream of tartar/vinegar, beat with an electric mixer until stiff peaks form. In a separate container, combine coconut, flour and sugar. Fold coconut mixture and vanilla into the egg whites. Drop batter by tablespoonfuls 1 inch apart onto baking sheet. Bake for 12 to 15 minutes or until surface is tinged with golden-brown. Let the cookies cool on pan for 2 minutes, before moving to wire rack.
