Raspberry Thumbprint Macaroons

Directions

1. 1
   Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
2. 2
   Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
3. 3
   Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet.
4. 4
   Use your fingers to form into pyramids; bake 10 minutes.
5. 5
   Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes.
6. 6
   Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.