I saved this recipe back in 1990:

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The macaroons (a kind of chewy coconut cookie) are really good.
You can make the basic macaroon recipe as is or you can add raisins,
chocolate chips, or nuts (about 1/3 cup).

Coconut Macaroons

2 egg whites
1/2 tsp vanilla
dash salt
2/3 cup sugar
1 1/3 cups flaked coconut

Beat egg whites with vanilla and salt until soft peaks form.
Gradually add sugar, beating until stiff but not dry. Fold in coconut.
Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 325 for about
20 minutes. Immediately remove cookies to rack.

Hope you enjoy the recipe.

Alla Raiten (Eric's wife and the one who writes to the newsgroup)
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So after all these years, I find myself with a surplus of egg whites and
with flaked coconut in my pantry. Only thing is, I also have some very ripe
bananas. Any opinions on whether banana purée could be incorporated into the
macaroons successfully? I'm guessing that the resultant cookies would be
UGLY -- remember when Damsel put banana slices into the custard cake instead
of rhubarb, and described the cooked slices as "disks of gray slime"? I'm
willing to overlook a homely appearance if the cookies taste good.

My plan is to purée a banana or two and mix the coconut in, then fold that
mixture into the beaten egg whites. My fear is that the batter might be too
wet, causing the cookies to turn into pools of gunk on the cookie sheet. Has
anybody tried an experiment like that?

Bob