Coconut Macaroons: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. 

In a large stainless steel bowl whisk the eggs until well beaten. Stir in the sugar, salt, and vanilla extract. Finally, stir in the coconut, making sure that all the coconut is completely moistened.

Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart.  Gently press one or two jelly beans into the tops of the Macaroons. Bake for about 15 to 20 minutes or until golden brown.  Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Store in the refrigerator.

Makes about 2 dozen Macaroons.