Wheat-Free Macaroons

4 egg whites
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 cups sweetened shredded coconut
1 teaspoon vanilla extract

Heat oven to 350 degrees F.

Beat egg whites and salt until stiff. Do not over-beat. Into the egg whites, beat sugar, a tablespoon at a time, until sugar is dissolved. Combine the coconut and vanilla extracts with the egg whites and sugar. Do not beat.

Cover cookie sheet with parchment paper. Drop by teaspoonsful onto paper. Bake for approximately 20 minutes. Allow cookies to cool before removing from cookie sheet. Finish cooling on wire racks.