Preheat the oven to 350°F. Lightly grease 2 baking sheets. In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.
With wet hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.
Desiccated coconut, available in health-food stores and the natural-foods section of supermarkets, produces an excellent macaroon.