Macaroons are typically made with coconut, eggs, various sweeteners and a bit of salt. Food Network and Martha Stewart have easy-to-follow recipes for coconut macaroons. Stewart's recipe makes more cookies but uses less ingredients.
To make Food Network's recipe, preheat the oven to 325 degrees Fahrenheit. Combine 14 ounces sweetened shredded coconut, 14 ounces sweetened condensed milk and 1 teaspoon pure vanilla extract in a large bowl. Whip 2 extra large egg whites and 1/4 teaspoon kosher salt at high speed in an electric mixer fitted with a whisk attachment until they form medium firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using a small ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes or until golden brown. Let cool and serve.
To make Martha Stewart's recipe, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, whisk together 3 large egg whites, 1/2 cup sugar and 1/4 teaspoon salt until frothy. Stir in 14 ounces sweetened flaked coconut with a fork until moistened. Drop the mixture using a tablespoon onto the prepared baking sheet. Bake for 25 to 30 minutes, or until golden brown. Let cool and serve.