Line a baking sheet with parchment paper. Preheat the oven to 325°F (163°C).
Whisk the egg whites in a medium mixing bowl. Then whisk in the sugar, flour and salt.
4 large egg whites, ½ cup raw sugar, ¼ cup white rice flour, ¼ teaspoon fine sea salt
When the first four ingredients are smoothly combined, stir in the coconut with a spoon.
2½ cups unsweetened coconut
With wet hands, shape the batter into balls and set each one onto the prepared baking sheet.
Place the pan into the centre of the preheated oven and bake for 20 minutes, or until the cookies are golden brown around the edges.
Set the baking sheet of cookies on a wire rack to cool.
If you would like to add chocolate to your macaroons, melt chocolate chips in a heatproof dish in a pot of simmering water. Cover a baking sheet or tray with clean parchment paper. Dip each cookie into melted chocolate and set it on this clean paper. Then, place the tray of chocolate-dipped cookies into the refrigerator for a few minutes for the chocolate to harden.
¾ cup pure chocolate chips
Only pure chocolate chips will melt properly. Don't try to use cookie chips.
Personally, I like to leave my macaroons in the oven an extra 5 minutes, so they become golden and crunchy on the outside.
Store your cookies in a covered container in the refrigerator.