Nothing could be easier to make than a coconut macaroon, the recipe is on the bag of coconut and it is so simple, although I do alter it a bit. My big change - I beat the egg whites until stiff and then add it to the dry stuff. I think it makes a lighter cookie but I wouldn't know the difference because this is the only way I have done it. Oh plus I use less sugar since we dont eat too much of that and the coconut is sweetened anyway and I use vanilla flavor instead of almond since my vanilla is pure and the almond is an ester.
OK I dont do anything like the recipe but I do glance at it as a reference. Now there could be some debate over what is a Macaroon vs. a Macroon. From what I gather the Macroon does not have egg whites thus making the Macaroon part of the meringue family, but even this is debateable since some recipes call for egg whites and some for condensed milk, I say if you find one you like with ingredients you like then that is a good one and the one on the bag is perfect.
I did dip a few into an espresso dark chocolate that I concocted but the kid hated them and quite frankly so did I but I am sure without the espresso they would be great.