I have this recipe, but I can't recall whether I made it yet...

These are super fast to make and can easily be frozen and thawed for a last minute sweet. Because they call for so little flour, you can easily substitute rice flour for wheat and make them gluten-free, with no impact on taste.

Coconut Macaroons

1 1/3 cup unsweetened coconut
3 T flour (wheat or rice)
Pinch salt
1/4 cup white sugar
Dash of cinnamon or 1/2 almond or vanilla extract
2 egg whites

Semi-sweet chocolate for dipping.

Set oven to 325. Combine dry ingredients in large bowl. Add egg whites. Mix well. Form little balls with fingers and place on cookie sheet. Bake for about 15-20 minutes (depending on size) or until sides start looking a touch golden. Do not over-bake, else they won’t be chewy.

Melt the chocolate. Once the macaroons are cool, dip the top in chocolate.

Makes about 12 large or 24 small.

Aren't they traditionally really sweet?

I don't eat coconut, and all the recipes I know of are for Passover, but you might find some good recipes on the Jewish sites that you can convert to flour rather than matzah meal. Or you could take a recipe you like the sound of and reduce the sugar by up to a third.

Here is my own personal version:

3 cups unsweetened shredded coconut
3 cups sweetened shredded coconut
1 (12oz) can sweetened, condensed coconut milk
4 egg whites
melted chocolate (optional)

Mix the two coconut types together, add the coconut milk, and then stir in the egg white. Take a heaping tablespoon of dough, form into a pyramid shape, and bake on parchment or silpat at 325° until they were brown at the corners - about 20 minutes. Next cool them on the pan for a few minutes before removing them, and dip the bottoms in melted chocolate.

You can adjust the sweetness by varying the amounts of sweetened and unsweetened coconut. The main sweetness comes from the coconut milk, which I generally buy at a Thai market. Note also that this recipe contains no flour of any kind - it is not necessary; neither is salt. I have made this recipe many times, and it has a very intense coconut flavor, and so you have to like coconut to make it.

I made these for years to sell at Market. Never came home with any - they all sold no matter how many I made. Also gluten free and have no eggs.

Easiest Delicious Coconut Macaroons

1 bag 14oz sweetened or unsweetened shredded coconut

1 can 14oz sweetened condensed milk

2 t vanilla extract

1 t almond extract

Form into small balls @ 2T (use a disher). Put on parchment lined baking sheet an inch apart (they spread). Press down a bit to make a thick patty. Bake 350F 10 to 14 minutes (longer for more toasty brown). Slide parchment to cooling rack.

Option: Press three sliced almonds on top to form a flower.

Option: Mix in 1/4 cup mini chocolate chips.

Option: Drizzle with melted chocolate or from a jar of caramel ice cream topping

jerzeegirl, I can't help much since I'm not a big coconut fan. However, word has it that both Alton Brown and Ina Garten have good recipes. Might be worth checking.

Thanks all. Let the experiments begin!