Back in the "separating eggs" thread, I mentioned that my wife often makes macaroons with leftover whites. This is a recipe for them that she recommended. It's from Martha Stewart's "Cookies":
3/4 c. sugar
2 1/2 c. unsweetened shredded coconut
2 large egg whites
1 t. pure vanilla extract
pinch of salt
Preheat oven to 325° and line a cookie sheet with parchment.
In a large bowl, combine all ingredients and mix with your hands until everything's well combined. (1/2 c. coarsely chopped semi-sweet chocolate can be added to the mix for chocolate chunk macaroons. Just mix them in and proceed.)
Dampen hands with cold water. Form mounds of 1-1/2 tablespoons on the baking sheet, spacing each about 1 inch apart.
Bake until golden brown, about 16 - 17 minutes, rotating the baking sheet halfway through. Cool on a wire rack.
(Jeff - if what you were looking for was more along the lines of the almond macaron, let me know - we have one for those as well although we haven't tried it out.)
"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr