Coconut Macaroons

• Nonstick cooking spray (optional)
• 3 large egg whites
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 package (14 ounces) sweetened flaked coconut

1. Preheat oven to 350F.
2. Line a baking sheet with parchment paper (or coat sheet generously with cooking spray).
3. Whisk together egg whites, sugar, and salt until frothy.
4. With a fork, stir in coconut until moistened.
5. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread in the oven).
6. Bake, rotating sheet halfway through, until lightly golden, 25 to 30 minutes.
7. Transfer baking sheet to a wire rack to cool completely.
8. Cookies can be stored up to 3 days at room temperature in an airtight container.

nonstick cooking spray, egg whites, sugar, salt, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-macaroons-388081 (may not work)