Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a bowl, whisk the egg whites until soft peaks, gradually add the sugar and mix until stiff peaks, about 2-3 minutes. Gently fold the coconut and mix with a spoon.
Using a small ice cream scoop, (or two spoons), scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart. Bake for about 15-20 minutes, or until the macaroons are golden brown.
Let them cool before eating or dipping in chocolate (if desired). Store in an airtight container. Enjoy!