Healthy Coconut Macaroons

First, preheat the oven to 135–140 °C and line 2 baking sheets (42 cm × 30 cm) with baking paper.

Then, start preparing the mixture for the coconut macaroons. In a tall, medium-sized bowl, place 3 egg whites and whisk them with an immersion blender into stiff peaks. Then gradually whisk in the cane sugar to the egg whites until it is all used up and the meringue is beautifully firm and glossy. Finally, carefully fold the shredded coconut into the whipped meringue with a wooden spoon.

Spoon the resulting coconut macaroon mixture (Ø approx. 2–3 cm) onto the baking sheets lined with baking paper. Place the prepared baking sheets into the preheated oven at 135–140 °C and bake the coconut macaroons for 25–30 minutes.