2 large eggs, well beaten
1/2 cup sugar
Generous pinch of salt
1 teaspoon almond or vanilla extract
3 cups sweetened shredded coconut
1. Preheat the oven to 350ºF. Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet.

2. In a large mixing bowl whisk together the eggs, sugar, salt, and extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.

3. Drop generous teaspoonfuls onto the baking sheet, and bake them 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.