Rose Water Coconut Macaroons Recipe

Preheat oven to 325°F.

In a bowl, whisk together egg whites, sugar, rose water, vanilla extract, and salt until frothy.

Stir in the shredded coconut until it is well coated with the egg mixture.

Using a cookie scoop or spoon, drop spoonfuls of coconut mixture onto a baking sheet lined with parchment paper.

Bake in the oven for 18-20 minutes or until golden brown.

Let the macaroons cool before serving.