These traditional Passover sweets are crunchy on the outside, moist and chewy inside.
- 3 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.