Coconut Macaroons

Line two heavy baking sheets with kitchen parchment. Heat the oven to 350 degrees F. Adjust the racks to the center and upper portions of the oven. Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coconut mixture onto the pans by packed, level tablespoons or with a 1/2-oz. ice-cream scoop. These cookies don't spread so they can be spaced fairly close together.

Bake until the cookies are an even golden color and look dry (not at all sticky or wet looking), about 25 minutes. Halfway through baking, switch the pans from top to bottom and rotate them from back to front to ensure that the cookies color evenly.