1 cup (250 ml) shredded coconut, unsweetened

1/2 cup (125 ml) sugar

1 tablespoon (15 ml) unbleached all-purpose flour

1 egg white

1 pinch salt

1/2 teaspoon (2.5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

In a large bowl, combine all the ingredients. Add 1/2 egg white, if needed.

With damp hands, shape balls with about 30 ml (2 tablespoons) of the mixture for each cookie. Place the balls on the baking sheet, spacing them evenly. Flatten slightly.

Bake for about 10 minutes or until lightly browned. Let cool on the baking sheet.

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