Position racks in the center and upper third of the oven and heat the oven to 350°F. Line two heavy baking sheets with parchment.
Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coconut mixture onto the pans by packed, level tablespoons or with a 1/2-oz. ice-cream scoop. These cookies don’t spread so they can be spaced fairly close together.
Bake until the cookies are an even golden color and look dry (not at all sticky or wet looking), about 25 minutes. Halfway through baking, switch the pans from top to bottom and rotate them from back to front to ensure that the cookies color evenly.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips