Real Simple's Coconut Macaroons
(makes 50 teaspoon-sized macaroons)
14 oz bag of sweetened shredded coconut
4 egg whites
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon of salt
round measuring spoon: teaspoon
Preheat oven to 325. Combine all ingredients in a medium mixing bowl, using a hand-mixer. The original recipe says to "drop packed tablespoonful onto a parchment lined baking sheet". At Kerry advice, we did teaspoonful and they were plenty big, especially since they're so sweet! Bake for 25-30 minutes, or until golden brown. Will store for 7 days in an airtight container, if they last that long.
For extra decadence, you can make them chocolate dipped, though I thought that seemed unnecessary, since they were so delicious as is...