Coconut Macaroons

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the shredded coconut, sugar, vanilla extract, and salt.

In a separate bowl, beat the egg whites until they form stiff peaks.

Gently fold the beaten egg whites into the coconut mixture until combined.

Using a small cookie scoop or spoon, form the mixture into small mounds and place them onto the prepared baking sheet, leaving space between each macaroon.

Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden brown on the edges.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Optional: Drizzle melted chocolate over the cooled macaroons for an added touch of sweetness.