- Yield: Makes about 1 dozen
Photography: Bryan Gardner
Source: Martha Bakes
- 3/4 cup sugar
- 2 1/2 cups shredded unsweetened coconut
- 3 to 4 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.