Melissa’s salt was Everest Wet and she decided to create a delicious dessert – Coconut Macaroons! Here is her recipe:

2 3/4 cup shredded sweetened coconut
1/3 cup sugar
3 Tbsp flour
2 egg whites (whipped a little with a spoon)
1/2 tsp almond extract
1/2 tsp vanilla extract
zest of one lime
1 tsp minced lemongrass
approximately 2 Tbsp Everest Wet Salt

Mix coconut, sugar and flour in a large bowl. Stir in egg whites, almond and vanilla extracts, lime zest and minced lemongrass until well blended.

Drop by tablespoonfuls onto a parchment lined baking sheet. I like mine to have a nice round shape with some irregularities in the top to let the coconut get toasted a little unevenly.

I was pretty exact when adding my salt to the tops of my cookies because of the contest. Because I am certifiably insane, I actually placed grains of salt on my cookies to be sure I had even distribution. Generally sprinkling a pinch of salt over each cookie would give you pretty good results.

Bake at 325 degrees for 20 minutes until edges and a little of the tops of the cookie are golden brown. Move to wire racks and let cool.

Makes about 18 cookies using a tablespoon to scoop mixture up and place on cookie sheet

Related posts:

1. Not Your Grandma’s Macaroons
2. My Salt Challenge Recipe
3. Recipe: Citrus Basil Tilapia
4. The “Recipe” as a Genre
5. Beyond the Shaker Salt Challenge Recap