3 cups unsweetened shredded dried coconut
¾ cup granulated sugar
2 large egg whites
1 teaspoon Coconut White Balsamic Vinegar
1 teaspoon coconut extract
⅛ teaspoon salt
Mix all ingredients in electric mixer with paddle attachment. Refrigerate in mixing bowl (covered) at least 1−2 hours.
Preheat oven to 350 degrees.
Scoop small balls of dough onto nonstick cookie sheet; space 1−2 inches apart.
Bake for 8−10 minutes, until light brown on outside.