TOTAL TIME: Prep: 10 min. Bake: 20 min./batch YIELD: about 1-1/2 dozen.

These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin

Ingredients

1-1/3 cups sweetened shredded coconut

1/3 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 large egg whites, room temperature

1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.

2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack.

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