Coconut Macaroons:
First, pre-heat your oven to a mild 325 degrees. This will save you the trouble of remembering to do it later. Yeah, I'm speaking from experience.
Now you'll want to put two egg whites in a clean, scratched up mixing bowl. There's one...
and two.
Now add 1/2 teaspoon of vanilla to your egg whites.
Lower your beater into the egg whites.
Cool bubbles of air will start to make your egg whites look frothy. After a few minutes, check your egg white mixture. When you get soft peaks (when lifting the beater out of the eggs, it forms little peaks that softly fall over) ...
add 2/3 cups sugar SLOWLY! Only put about 1 tablespoon at a time in.
After all the sugar's been added, turn on your mixer to high speed.
After a few minutes, check your egg whites. You want to have stiff peaks now. 
This is what we're looking for!
Now turn your beaters/mixer onto a low setting...
because it's time to fold in (very gently stir!) 1 1/3 cup coconut flakes. Ah, aren't they lovely?
Mix very gently and slowly, or else you've just wasted a bunch of time. If you over mix your egg whites now, these bad boys won't work.
Now get your favorite cookie sheet/jelly roll pan. Okay, no laughing at my "seasoned" stoneware. In some culture, it's cool to have your pans brown.
Get your small cookie scoop (or a small spoon), and get a glob of coconut goo. Plop in onto your pan...
Dallop these doosies in evenly spaced rows on your pan.
Use your second favorite pan (no snickering!) for the rest of the cookies.
Bake in your pre-heated oven for 20 minutes. And for goodness sake, don't open the oven while they're baking! Just trust me, they're fine.
When they're done, they have a lovely golden hue to them. 
Eat, enjoy, share, whatever! Just know that if you like coconut at all, these are a major hit!
Oh, and tell people that they were so hard to make: I guess that makes them more impressive.
Coconut Macaroons:
2 egg whites
1/2 t. vanilla
2/3 c. sugar
1 1/3 c. flaked coconut
Beat egg whites and vanilla until soft peaks form. Slowly incorporate sugar, 1 T. at a time. Beat until stiff peaks form. Fold in coconut. Put onto lightly greased pan with 1 t. measurements. Bake at 325 degrees for 20 minutes.
