Position the oven racks a little above the middle and preheat to 350ºF.
Have 2 baking sheets ready with parchment paper.
Mix the egg whites very well with all the sugar using a whisk. Add the coconut and mix with a wooden spoon until well incorporated.
Use an ice cream scoop to make compact balls of about 15 grams.
Place them on the baking sheets.
These cookies do not spread, so they can be placed fairly close to each other.
Bake the cookies for 25 minutes until golden brown and no longer sticky or wet. Halfway through baking, rotate the sheets, moving the bottom one to the top and the back one to the front, to ensure even browning.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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