Adapted from Alice Medrich
4 egg whites
3 cups sweetened coconut (like Baker's Angel Flake)
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
Line two baking sheets with parchment. Set aside.
Fill skillet halfway with water and bring to a simmer. In heatproof bowl, combine all ingredients and place bowl into skillet. Cook, stirring frequently for about 5 minutes, till mixture thickens and becomes opaque. Remove bowl from water and let cool for about 30 minutes.
Preheat oven to 350º. Scoop out about 2 tablespoons of batter (I used a large cookie scoop) and place about 2 inches apart on baking sheets. Bake for about 5 minutes, then decrease oven temperature to 325º and bake till cookies are lightly browned with some darker edges.
Makes about 16 cookies.