Coconut Macaroons

3 cups shredded coconut
1 cup sugar
2 tablespoons cornstarch
1 tablespoon vanilla extract
3 large egg whites

1. Heat oven to 300°F. Lightly coat 2 large cookie sheets with vegetable cooking spray.
2. Combine coconut and cornstarch in bowl; set aside.
3. Beat egg whites in large mixer bowl at medium speed to soft peaks. Gradually increasing speed to medium-high, beat in sugar, 1 tablespoon at a time, to stiff peaks.
4. Fold in coconut mixture; transfer to top of double boiler. Cook over simmering water, stirring occasionally, until sugar dissolves, 15 minutes. Remove from heat; stir in vanilla. Cool 10 minutes to thicken.
5. Drop batter by measuring teaspoonfuls 1 inch apart onto prepared cookie sheets. Bake 18 minutes until golden brown. Cool on wire racks.

(Can be made ahead. Transfer to airtight container and freeze up to 1 month.)