Easy Coconut Macaroons



  1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
  2. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined. Then fold in the coconut.
  3. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet {GCG TIP: use your fingers to form into pyramids}.
  4. Bake until golden brown around the edges, 20 to 25 minutes.
  5. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.