2 lg. egg whites
Pinch of salt
1/3 c. sugar
1 tsp. vanilla
1 1/2 c. (6 oz.) packed, shredded coconut, sweetened
3 tbsp. flour

1. Evenly space in two racks in the oven and preheat to 325. Butter 2 baking sheets.

2. In a large bowl, with a hand held mixer, beat the egg whites and salt together until soft peaks begin to form. Gradually add the sugar and beat until stiff, glossy peaks form, 1 to 2 minutes. Beat in the vanilla. Add half the coconut and sprinkle with the flour. Add the remaining coconut and fold together carefully and thoroughly.

3. Using 2 tablespoons of the mixture for each cookie, drop onto baking sheets, leaving 3 inches between them (place 9 on each sheet). Bake 18 to 20 minutes until light golden brown. Cool for 5 minutes and then transfer with a spatula to a rack to cool.