Coconut Macaroon

• 4 egg whites
• 1/2 tsp. Salt
• 1tsp. Vanilla
• 1/4 cup flour
• 1 pkg sweetened coconut flakes (14 oz)

For a toasted flavor- toast the coconut on a cookie sheet until lightly golden and let cool before the remaining steps. 

Whip the egg whites into stiff peaks. Sprinkle the salt and flour over and pur in the vanilla and coconut. Fold gently in gently. 

Scoop in medium/large heaps on a silicone baking mat. Bake at 350 for about 15 minutes. Let cool on the cookie sheet.