Drop by spoonfuls onto parchment-lined baking sheets.
Bake 12-15 minutes or until cookies are set. Let cool on baking sheets for 2 minutes then transfer to wire racks to finish cooling.
Note: Any kind of coconut -- flaked, shredded, or macaroon -- and either sweetened or unsweetened (or a mixture of both), can be used. In the photographs that accompany this recipe, I used macaroon coconut, a shorter variety of coconut.
[Copyright My Island Bistro Kitchen]