Heat oven to 350 degrees F.
Spread the coconut
out in a single layer on a half sheet pan
. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack
whites and sugar
in a large bowl with a hand mixer
on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk
Using a rubber spatula
, fold in the toasted coconut.
Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie
. Bake for 15 to 20 minutes or until golden brown.