Gee. I'm embarrassed. Awhile back, someone sent me an email asking for my macaroon recipe, and I completely forgot to pass the info along. Probably, because I didn't use a recipe to make them. I used refrigerated cookie dough:
They stayed in a very nice pretty shape after baking, and were easy to dunk in melted chocolate. They tasted fairly good, especially the day after they were made. But I have to say that if you like a macaroon cookie that tastes more like a Mounds bar, these wouldn't do. They definitely taste like a cookie-cookie, heavy on the flour and sugar, and not particularly moist.
The from-scratch macaroon cookie recipe I use is from Alton Brown and can be found here. These cookies don't hold their pretty perfect shape as well as the refrigerated dough version; but they are moist and chewy and coconut-y:
Toasty Coconut Macaroons
One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Heat oven to 350 degrees F.
Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
Using a rubber spatula, fold in the toasted coconut.
Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
Cook's Note: The outsides should be golden brown but the insides should still be moist.