This recipe is extraordinarily similar to a recipe from an old Sunset magazine, but I've given people that recipe and they say the results are different. So here's what i do. I think the main differences are that I add more coconut, cook them for longer, and omit the chocolate coating from the original recipe.
The coconut seems to come in bags varying from 12 to 14 oz. Whichever it is, I just add the whole bag. If there's not enough coconut, the egg white runs a bit while the cookie is baking and you end up having to trim the finished cookie.
I make cookies that range 1.5-3 inches, and the cooking time does not change that much.
4 egg whites
1/3 cup all purpose flour
1 tsp vanilla extract
1 12-14 oz bag sweetened angel flake coconut
Preheat oven to 325F.
In a large bowl, whisk egg whites until frothy. Add the flour and vanilla and stir to combine. Stir in coconut. Line a cookie sheet with parchment or silpat (I know that people say this and don't mean it, but this is serious. These things will stick even to the silpat, so don't skip this step.) On the cookie sheet, lightly press the coconut mixture into a cookie cutter. While gently pressing the coconut mixture, lift the cutter leaving the shaped cookie behind. Bake for approximately 20-25 minutes or until deep golden. Edges should look like toasted coconut. Allow cookies to cool for 5 minutes on the pan and then transfer them to a rack to cool completely.
Macaroons will keep a week or more if refrigerated. Refrigeration will soften the cookies, but most of my tasters seem to prefer that.