Notes from the Test Kitchen:
These precious little cookies are light as air and the perfect sweet ending to a meal. More a meringue than a traditional macaroon, the addition of coconut adds texture and flavor without adding a ton of calories or fat.
1Beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar; beating till stiff. Fold in coconut. Drop by rounded teaspoons onto greased cookie sheet. Bake in a preheated 325 degree oven for 20 minutes.