Coconut Macaroons

Penny Ann Habeck, Shawano, Wisconsin
Makes about 1-1/2 dozen


1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract


In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325F for 18-20 minutes or until golden brown. Cool on a wire rack.