Some recipes for coconut macaroons use sweetened shredded coconut, which is already sweet enough, and then add more sugar or sweetened condensed milk; this produces very sweet macaroons that are more like candies rather than pastries. The following recipe for coconut macaroons has a moderate amount of sugar.
The picture above shows one macaroon upside down with a lightly toasted bottom.
2 1/2 cups unsweetened coconut powder or flakes
1/2 cup sugar
2 Tbsp flour
4 medium egg whites
1/4 tsp salt
1 tsp vanilla extract
Coconut powder is not like finely milled flour; its consistency is like coarsely grated coconut.
In a medium bowl, combine the coconut, sugar, flour and salt. Although not required, beating the egg whites to a consistency of soft peaks makes it easier to mix the ingredients. Stir in the egg whites and vanilla. Mix well.
Preheat oven to 325°F (163°C). Place rounded tablespoonfuls onto a greased baking sheet. Bake for 18 to 20 minutes until the bottoms are golden brown. Cool on a wire rack.