2 Egg whites
3/4 cup Granulated sugar
1 dash Salt
1 teaspoon Vanilla
1/4 cup All-purpose flour
1 pack Shredded coconut; (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.

The recipe was originally published in "Favorites of America's Favorites" by Ruby Jeanne Caldwell (Quinlan Press).