Not to be confused with macarons, these are the tasty little drop-cookies of coconutty goodness similar to what they serve at a lot of Chinese buffets, but better because they are homemade and dead easy to make, too. They are addictive if you like coconut. If you don’t like coconut, well…maybe try this shortbread instead. Adapted from this recipe. 

This is also a good recipe if you have egg whites leftover after using the yolks for something else. If you use a small cookie dough scoop, this makes ~12 cookies, or ~15 if you use smaller spoonfuls.

1 1/3 c. sweetened shredded coconut*
1/3 c. sugar
2 tablespoons all-purpose flour
1/8 tsp. salt
2 egg whites, room temperature
1 tsp. vanilla

Mix the dry ingredients together, then add the egg whites and vanilla. Drop small, rounded spoonfuls onto a greased baking sheet.

Bake at 325F for 18-20 minutes until golden brown.

*You can substitute unsweetened coconut and add sugar to the final batter to taste…or stevia…or none at all if you really don’t want to eat something sweet. (But then, why are you making cookies? Who hurt you?)