Instructions

• Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
• Fill a skillet about halfway with water and bring it to a gentle simmer. Use a heatproof bowl that will sit on the skillet without touching the water.
• In the heatproof bowl, combine 4 egg whites, 3 cups sweetened coconut, ¾ cup sugar, 2 teaspoons vanilla, and ¼ teaspoon salt; stir until evenly mixed.
• Set the bowl on the skillet (double boiler) over the simmering water. Cook, stirring frequently, for about 5 minutes, until the mixture thickens and becomes opaque.
• Remove the bowl from the skillet and let the mixture cool about 30 minutes, or until cool enough to scoop.
• Scoop about 2 tablespoons of the mixture for each macaroon (a medium cookie scoop or a 2-tablespoon measuring spoon works), and place the mounds about 2 inches apart on the prepared baking sheets.
• Bake at 350°F for 5 minutes. Without removing the sheets from the oven, lower the oven temperature to 325°F and continue baking for 10–15 minutes more, until the macaroons are lightly browned with some darker edges.
• Remove the baking sheets from the oven and let the macaroons cool on the sheets a few minutes before transferring to a rack to cool completely.