Preheat oven to 375°. Line a large baking sheet with parchment paper.
In a large bowl, mix all the ingredients together. Use a cookie scoop, mini ice cream scoop, or spoon to form 12 little mounds of the coconut mixture on the prepared baking sheet. Bake for 15-18 minutes, until the tops are lightly browned. Let cool before enjoying.
Notes
MAKE AHEAD: Store the cooled macaroons in an airtight container in the fridge or at room temperature for about 1 week, or in the freezer for up to 3 months.