Whisk everything but coconut until mixture is frothy.
Stir in coconut.
Shape into balls about 1” in diameter ( a ice cream scoop is a great tool for this — just make sure you really press the mixture into the scoop before doling the scoops out onto the cookie sheet )
Bake for 18 minutes on baking sheet lined with parchment paper ( or a Silpat )
Notes
If any of the "liquid" bakes out of the macaroons ( usually happens to two or three of mine ), use a spatula to trim them before you take them off of the pan.