• Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
• In a medium mixing bowl, combine all ingredients except coconut. Whip with a mixer until thick and frothy. Fold coconut into the egg white mixture. Mix until well-coated, being careful not to deflate the egg whites.
• Use a small scoop to measure out 1 heaping tablespoon of the cookie mixture. Spoon out all 15 cookies onto the prepared baking sheet.
• Bake at 350ºF for 20 minutes or until the coconut is lightly toasted. Cool on the cookie sheet for 15 minutes.

Optional

• Some people like to dip their coconut macaroons in melted chocolate. To do that, simply mix up a batch of chocolate ganache (see recipe linked in the ingredients above), and dip the room-temperature macaroons in the hot ganache. Wipe off any drips and then place on wax paper (parchment will work in a pinch) on a wire cooling rack until the chocolate is cooled and hard.