A classic coconut macaroon recipe includes sweetened, shredded coconut, four large egg whites, 1/2 cup of sugar, vanilla or almond extract and a small amount of salt, according to The Kitchn. Toasting the coconut beforehand is also recommended, as this lends a deeper flavor and helps make the macaroons crispier.
The macaroons should be baked at 350 degrees Fahrenheit for 15 to 20 minutes, depending on their size. When ready, they should turn a deep golden-brown color. They should be left to cool on the baking sheet for five minutes, then transferred to a wire rack to finish cooling. Kept in an airtight container, they stay fresh for up to five days.
These coconut macaroons, although basic, can still be altered without changing the ingredients, according to The Kitchn. To make them crispier and lighter, five cups of shredded coconut can be used instead of the recommended three. To make the macaroons more like meringues, the egg whites can be whipped until they stand up in soft peaks, then sugar can be added in slowly until the mixture forms stiff peaks, with the coconut folded in by hand.
To modify the macaroon recipe further, The Kitchn suggests dipping them in molten chocolate or wrapping them around an almond before baking.