Spoon the mixture onto the cookie sheets by well-rounded teaspoonful, leaving 1 inch between cookies. Moisten hands, and shape the mounds into pyramids. Bake the cookies for 6 minutes. Switch the position of the cookie sheets, top to bottom, and continue to cook for 6 to 8 minutes, or just until they are dull and there are no beads of moisture showing on the cookies. Slide the parchment onto cooling racks, and let the cookies cool before eating.
Cookies become moister and sweeter when frozen.
Cookies can be made 1 day ahead, or frozen for 3 months. Sweetened coconut is sweeter and much moister than unsweetened coconut, so the recipe needs to be modified.