Instructions: Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well.

Dampen hands with cold water. Form 1 1/2 tablespoons mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, spacing macaroons about 1 inch apart.

Bake until golden brown, about 15 minutes. Transfer the baking sheet to a wire rack to cool. Store macaroons in an airtight container up to 3 days.

This recipe yields about 20 cookies.

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