Put the egg whites in a large bowl or the bowl of a stand mixer.
Add in the sugar.
Heat a sauce pan filled with one inch water on the stove at medium heat. Place the bowl or the stand mixer bowl in the water.
Heat the egg whites and the sugar whisking constantly. Keep an instant read thermometer nearby, as you want to get the mixture you're whisking up to 115 degrees.
As soon as the egg whites and sugar reach 115, take your bowl or your stand mixer bowl and using a beater with a whisk attachment at high speed, start whipping the stuff up.
You want to get the mixture fluffy, voluminous and cool to the touch. This takes about 10 minutes, so this is where a stand mixer really comes in handy as I discovered.
When your egg white sugar mixture is ready, add the shredded coconut.
Fold it in gently with a spatula.
Line two baking sheets with parchment paper or silicone mats. Drop 1 Tbs. size mounds of batter onto the cookie sheets.
Now the waiting period. Set the macaroons out to "dry" at room temperature for 2 hours.
When you're about ready to bake, preheat the oven to 450 degrees. Bake the macaroons, one tray at a time for 4 minutes.
When they're lightly browned, they're done.
set them on a cooling rack and pop the next batch in.
Store these macaroons in an airtight container for up to 2 days. But the odds of being able to keep them around for that long.... fuggedaboutit.