Unsweetened shredded coconut is available in health food stores. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 cup to 1 tablespoon). For the variations, pair the coconut with chocolate—chips or cocoa powder—to create rich combinations reminiscent of a candy bar.

　　

Ingredients

makes about 1 1/2 dozen

　　3/4 cup sugar

　　2 1/2 cups unsweetened shredded coconut

　　2 large egg whites

　　1 teaspoon pure vanilla extract

　　Pinch of salt

　　

Step 1

Preheat oven to 325°F. Line a baking sheet with parchment paper.

　　

Step 2

In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.

　　

Step 3

Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.

　　

Step 4

Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

　　

Chocolate Chunk Macaroons

Step 5

Follow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Use 1 1/2 tablespoons of mixture to form loose haystacks; place on prepared baking sheet, spacing about 1 inch apart. Bake until golden brown, 15 to 20 minutes, rotating sheets halfway through.

　　

Chocolate Macaroons

Step 6

Place 4 ounces semisweet chocolate, chopped into small pieces, in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup unsweetened cocoa powder, sifted. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.

　　Martha Stewart's Cookies