Good Eats Coconut Macaroons

4 large egg whites
1 pinch salt
1/2 cup sugar
8 ounces sweetened coconut, lightly toasted

Preheat oven to 350�F.

In a mixer fitted with a whip attachment, whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie.

Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

Yield: about 40 cookies

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