|Egg whites||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Acesulfame k||6 Packet (concenterated)|
|Vanilla extract||1⁄2 Teaspoon|
|Coconut||2 1⁄2 Cup (40 tbs), shredded|
Add the salt to the egg whites and beat until foamy.
Gradually beat in the sugar and acesulfame-K.
Beat until the egg whites are stiff.
Fold in the vanilla extract and coconut.
Drop by teaspoonfuls onto cookie sheets coated with non-stick cooking spray.
Leave about 2 inches (3 cm) between cookies for spreading.
Bake in a 325°F (160°C) oven for 20 minutes.
The cookies will be light brown.
Cool on wire racks.