Submitted by Terese Post, Altus, Ark.
3 large egg whites
1 tsp pure vanilla extract
1/2 tsp fine salt
1/2 C sugar
1 14-ounce package sweetened shredded coconut (about 5 cups)
Heat oven to 325 degrees. Line two baking sheets with parchment. Whisk the egg whites, vanilla, sugar and salt in a large bowl until slightly frothy. Fold in the coconut, stirring until evenly combined. Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden, 20 to 25 minutes; let cool completely.