1. Preheat the oven to 140C (without convection). 2. Beat whites well, adding sugar gradually to make a sturdy shiny foam. With a spatula in a circular motion and mix up coconut (unlike French macaroons, this dough is not kneaded, just enough to achieve more or less homogeneous mass). The dough should be like thick cream, coconut very well absorbs moisture from the proteins, so it is better to add it in parts, watching the consistency.

3. Spread the mass in a pastry bag with a serrated nozzle (if any). If not, then the usual. Otkryvaem cookies on baking paper (they almost do not change shape during baking, but the distance between cookies to leave necessary for even cooking). I baked in paper mini cookie cutter. Next time I'll just isolate on parchment!!!

Bake about 35 minutes, then remove baking paper from baking sheet and place on a not hot surface (e.g. a table). Leave to cool for 15-20 minutes (from the molds do not remove). Can be stored in a container with a tight lid for 5-6 days. Bon appetit!