Here's a Macaroon recipe(Cooking.com)with less fat (2 grams per cookie) but alot of sugar. I have not tried these! Let me know how they turn out if you try them! Coconut Macaroons Recipe Source: Fine Cooking - Issue 37 Yields 4 dozen cookies RECIPE INGREDIENTS
3/4 cup egg whites, from about 5 large eggs
1 1/2 cups plus 1 tablespoon sugar
12 oz. unsweetened finely shredded coconut
Line two heavy baking sheets with kitchen parchment. Heat the oven to 350 degrees F. Adjust the racks to the center and upper portions of the oven. Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coconut mixture onto the pans by packed, level tablespoons or with a 1/2-oz. ice-cream scoop. These cookies don't spread so they can be spaced fairly close together. Bake until the cookies are an even golden color and look dry (not at all sticky or wet looking), about 25 minutes. Halfway through baking, switch the pans from top to bottom and rotate them from back to front to ensure that the cookies color evenly.
Nutrition Facts Yields 4 dozen cookies Facts per Serving Calories: 52 Fat: 2g Carbohydrates: 8g Cholesterol: 0mg Sodium: 8mg Protein: 1g Fiber: 1g % Cal. from Fat: 35% % Cal. from Carbs: 62%