3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
2 1/4 cup shredded organic coconut, lightly toasted
1. Preheat oven to 325 ‘F Line cookie sheet with parchment or non-stick cooking spray. Beat egg whites, cream of tartar, and salt in large bowl with electric mixture until soft peaks form.
2. Beat in the sugar 1 tablespoon at time, until the whites are smooth and shiny. Fold in coconut and vanilla
3. Drop by rounded tablespoons on prepared cookie sheet about 4 inches apart. Bake 18-22 minutes until light and golden. Cool 1 minute on cookie sheet, transfer cookies to a wire rack.