Most coconut macaroon recipes use a lot more sugar than your recipe, plus they usually use sweetened coconut. The recipe I've been using for years has about 3 cups sweetened coconut and 1/2 -2/3 cups sugar. I hate overly sweet desserts, and this is definitely not too sweet, especially since sweetened coconut is just mildly sweet. So, for your recipe, I would still use the 2 Tbsp powdered sugar along with the sweetened coconut.
I always immerse the macaroons in bittersweet chocolate, but that's another story!
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."