from Sue Whitbeck, The Tea Cart, Berryville, VA

Makes: 16 cookies

3 large egg whites
½ cup sugar
½ tsp. pure vanilla extract
¼ tsp. kosher salt
1 14-ounce package sweetened shredded coconut (about 5 cups)

Heat oven to 325 degrees F. Line 2 baking sheets with parchment.

Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.

Using a small ice cream scoop, drop the batter in mounds (about 2 Tbsp. each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.