Recipe: Golden Coconut Macaroons - Does anyone have the cookbook 'Cookies Unlimited'?

I made Nick Malgieri's macaroon's and they spread all over the cookie sheet. I copied this recipe off the internet - is this recipe missing flour? I assume the recipe came from his book Cookies Unlimited. Thank you. Here's the recipe:

GOLDEN COCONUT MACAROONS
Recipe courtesy Nick Malgieri

1 (7-ounce) package sweetened shredded
coconut
2 large eggs
Pinch salt
2/3 cup sugar
1 teaspoon vanilla extract

2 cookie sheets or jelly roll pans covered with parchment or foil

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.

In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded tablespoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Yield: about 40 macaroons