Almond-Coconut Macaroons

from Martha Stewart Living | serves 8

1/2 c sugar
1 large egg
1 cup unsweetened shredded coconut
1/2 tsp vanilla extract
pinch of salt
 
Preheat oven to 350*. Line a baking sheet with a nonstick baking mat or parchment.
 
Whisk together sugar and egg white in a large bowl. Stir in remaining ingredients. Form dough into eight 2 Tbs mounds and drop each onto sheet, 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes.
 
Let cool on sheets for 5 minutes. Transfer to wire racks to cool.
 
Macaroons will keep covered for up to 1 week.