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.


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