- 2 egg whites
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla
- 3⁄4 cup sugar
- 1-1⁄4 cups unsweetened coconut flakes
- 1 teaspoon canola oil
Preheat oven to 325°F. Using an electric mixer, beat the egg whites with the salt and vanilla until soft peaks form. Slowly add the sugar and continue to mix until the peaks become stiff. Gently fold in the coconut with a rubber spatula.
Grease a cookie sheet with the canola oil. Drop teaspoon-sized dollops of cookie batter onto the cookie sheet. Place the sheet in the oven and bake until the macaroons are golden brown, about 15 to 20 minutes.