Healthy Coconut Macaroons | Airy & Gluten-Free

Preheat the oven to 135–140 °C top/bottom heat. Line two baking sheets with baking paper.

For the mixture, beat the egg whites in a clean bowl with a hand mixer or food processor until very stiff. Gradually stir in the brown cane sugar until the meringue is firm and shiny.

Carefully fold the shredded coconut into the egg whites with a spatula or wooden spoon to maintain airiness.