RECIPE INGREDIENTS
| Nonstick cooking spray (optional) |
| 3 large egg whites |
| 1/2 cup sugar |
| 1/4 teaspoon salt |
| 1 package (14 ounces) sweetened-flaked coconut | | |
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DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (or coat sheet generously with cooking spray).
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Whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
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Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread in the oven). Bake, rotating sheet halfway through, until lightly golden, 25 to 30 minutes. Transfer baking sheet to a wire rack to cool completely.
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Cookies can be stored up to 3 days at room temperature in an airtight container.
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Recipe reprinted by permission of Clarkson Potter. All rights reserved.
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