You are going to find a lot of complicated macaroon recipes if you google it. Macaroons don’t have to be that way. In this case, I think simpler is actually better tasting. You be the judge.
3 cups shredded coconut (sweetened or unsweetened)
2 large egg whites
1 2/3 cup sugar
1 1/2 tsp vanilla extract
Preheat oven to 325F. Combine all four ingredients in a bowl, stirring until blended. Cover and put in freezer for 20 minutes.
Spray your cooking sheet with a cooking spray (any type) or you can use parchment paper, but parchment paper is not needed.
Scoop coconut mixture by even spoonfuls onto cooking sheet. Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies).
Cool completely on a wire rack. If you are not going to serve right away, place in a plastic lockable bag to retain freshness.
These taste better on the second day because the flavor and texture both settle. This is good news if you are planning on serving at a party or picnic.