Nana calls these “little haystacks” and insists they’re the easiest way to make the dessert table look fancy fast.

Add the shredded coconut to the bowl and fold it in with a spatula until every bit of coconut is evenly coated with the condensed milk mixture. It will be very sticky and thick—this is your base “haystack” mixture.
In a clean, dry medium bowl, add the egg whites and cream of tartar (if using). Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until the egg whites form stiff, shiny peaks. When you lift the beaters, the peaks should stand up without drooping.
Gently fold the whipped egg whites into the coconut mixture in two or three additions. Use a light hand, scraping down the sides and bottom of the bowl, just until no visible streaks of egg white remain. The goal is to keep as much air in the mixture as possible so the macaroons bake up slightly lighter instead of dense.
Using a heaping tablespoon or a small cookie scoop, portion the mixture onto the prepared baking sheets, spacing the mounds about 1 1/2 inches apart. With slightly damp fingers, pinch and nudge each mound into a rough “haystack” shape, creating a pointed top and craggy sides—this helps them brown nicely and gives that rustic, fancy-looking texture.
Bake one sheet at a time on the middle rack for 18–22 minutes, or until the macaroons are set, the edges are deeply golden, and the tips of the “haystacks” are toasty brown. Rotate the pan halfway through baking if your oven has hot spots.
Remove the baking sheet from the oven and let the macaroons cool on the pan for 5–10 minutes—they’ll firm up as they cool. Then transfer them carefully to a wire rack to cool completely. The finished cookies should be crisp and caramelized on the outside and moist and chewy in the center.
Once fully cooled, arrange the macaroons on a white ceramic platter. Their golden, craggy peaks against a simple backdrop are exactly what Nana means when she says they make the dessert table look fancy fast. Store any leftovers in an airtight container at room temperature for up to 5 days.
Variations & Tips
For a chocolate-dipped version, melt 4–6 ounces of dark or semisweet chocolate and dip the bottoms of the cooled macaroons, then set them back on parchment until the chocolate firms up; this adds a slight bitterness that balances the sweetness. If you like citrus, add 1–2 teaspoons of finely grated orange or lemon zest to the condensed milk mixture before stirring in the coconut for a bright, aromatic note. To tone down the sweetness, swap half of the sweetened shredded coconut for unsweetened shredded coconut and taste the mixture before baking—this gives a more pronounced coconut flavor and slightly chewier texture. For smaller bites, make teaspoon-sized haystacks and reduce the baking time by a few minutes, watching closely for color. If you prefer a more meringue-like shell, increase the egg whites to 3 and be very gentle when folding them in; the macaroons will be a bit lighter and more domed. Finally, if you’re baking for a crowd, the recipe doubles easily—just be sure not to overcrowd the pans so each little haystack has room to brown.