Prep the oven and pan. Heat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Mix the ingredients. In a medium bowl, whisk 2 large egg whites with 1/3 cup granulated sugar until slightly foamy and combined. Stir in 2 1/2 cups sweetened shredded coconut until fully coated. The mixture should be thick and sticky, not runny.

Shape the macaroons. Use a tablespoon or small cookie scoop to form compact mounds. Press the mixture gently so it holds together. Place them 1 to 2 inches apart on the prepared sheet.

Bake until golden. Bake for 18–22 minutes, until the tops are lightly golden and the edges are toasty. Rotate the pan halfway through for even color.

Cool completely. Let the macaroons cool on the sheet for 5 minutes, then transfer to a rack. They firm up as they cool, so don’t rush it.

Optional finishing touch. Once cooled, you can dip the bottoms in melted dark chocolate and set them on parchment to harden.