I make coconut macaroons if I have some extra egg whites. They are very quick and easy to make. They keep for a few days in a air tight jar.
3 egg white
210 g of sugar (I use 180 g only)
250 g of desiccated (shredded) coconut
Whisk the egg whites, slowly add the sugar and coconut, whisk till they are completely combined and the mixture is frothy.
Shape de macaroons with wet hands into small balls (2 cm diameter)
Place the macaroons on the baking sheet.
Bake the macaroons until golden, about 20 / 25 minutes at 180 degrees.
They are crunchy on the outside, chewy in the middle and very tasty when they are still warm!
They are gluten free.