Preheat oven to 325* F. Grease 2 baking sheets.

In a small saucepan. cook sugar and water until sugar dissolves. Adjust heat to medium; cook syrup to sof ball stage (234* F.) Syrup should form a small round ball when dropped into a cup of cold water.

In a medium bowl, beat egg whites and salt until stiff. Gradually add sugar syrup. Beat constantly until mixture is thick and glosssy. add coconut and vanilla, Stir well...

Drop by teaspoonfulls 1 inch apart on prepared cookie sheets. Use a wet spatula to even sides. Bake in preheated oven 20 to 25 minutes until crisp and light golden brown. Remove from baking sheets. Cool on wire rack. Store in airtight container up to 6 weeks.