I tried a few days ago and wasted 2.5 cups of coconut, and 4 eggs. Stacy was nice enough to point me towards a coconut macaroon recipe she had used that was more like what I had made back in Texas in 2008. Coconut macaroon recipes that call for flour or for you to whip the egg whites into peaks is NOT a proper coconut macaroon recipe. Just trust me on this. I didn’t even bake the whole batch, and what did get cooked didn’t even get half eaten before it was trashed.
This recipe is full of win though, and is perfectly delicious.