Coconut Macaroons

When living in Toronto, we used to sign up for cooking classes with Bonnie Stern's cooking School downtown. It always a fun night out with your girlfriends. In this recipe,  you can drizzle melted chocolate on the macaroons (dark semi-sweet), for a finishing touch.
Ingredients
4 egg whites
1 tsp vanilla extract
1/4 tsp kosher salt
3/4 cup granulated sugar
3 1/2 cups unsweetened dried large flaked coconut
Directions
Place egg whites, vanilla and salt in a large stainless steel bowl. Stir in sugar and then coconut. 2. Set bowl in a skillet of gently simmering water and stir for 5 to 7 minutes with a wooden spoon or silicone spatula until hot to the touch. Let batter rest 30 minutes at room temperature. 3. Mound about 2 tbsp of coconut mixture for each cookie on 2 baking sheets lined with parchment paper. Bake in a preheated 350F oven about 5 minutes until just barely starting to brown at the tips of the coconut. Reduce oven temperature to 325F, rotate pans and bake 10 to 15 minutes longer until cookies are different shades of cream, gold and brown. Cool on racks.