Coconut Macaroons

Preheat oven to 325 degrees. (do not overheat oven as these need to cook at a slower pace to avoid burning the coconut). Spray a miniature muffin tin with non-stick spray. In a mixing bowl add sugar, vanilla, salt and egg whites. Mix at medium speed for 3-5 minutes until sugar looks to be dissolved. Fold in the coconut a little at a time using a rubber spatula. Using a small spoon, gently place some mixture into each well of the miniature muffin tin filling each to the top of the well but don't overfill. Place in the preheated oven and bake approximately 20 minutes or until coconut is evenly toasted on top. Remove from oven and allow to cool 10 minutes. Gently run a small knife around he edges of each macaroon to loosen and then gently lift each out and place on a cool plate to finish cooling. (if you try to turn the pan upside down and dump them out, they will most likely fall apart so use the loosen and lift out method to avoid this. As an option, you can drizzle some melted chocolate stripes across the top of the cookies after they have cooled.