Coconut Macaroons

1 cup granulated sugar
2 Tbsp. cornstarch
1/4 tsp. salt
3 egg whites
1 tsp. vanilla
3 cups unsweetened, long thread coconut
Marachino cherry quarters, optional

Sift together sugar, cornstarch and salt.
Beat egg whites until soft peaks form.
Add sugar mixture gradually, 1 tablespoon at a time, and beat until stiff peaks form and sugar is almost dissolved.
Place in top of double boiler over simmering water. Cook, stirring constantly, until mixture coats a spoon thickly and all sugar is dissolved.
Remove from heat and add vanilla. Fold in coconut.
Drop by spoonfuls or form into balls and place onto a greased baking sheet. Garnish with a marachino cherry quarter, if desired.
Bake at 325 degrees F for 15 to 20 minutes or until barely golden.
Store in an airtight container up to 5 days.

Makes about 3 dozen.