Beat the egg whites with the sugar until they turn white and thicken. Like meringue, approximately. Not until stiff peaks form, but until the surface is shiny, and the whisk should leave a mark on the table. This takes about 3-5 minutes of beating.

Add the coconut flakes to the egg white mixture and stir with a spoon until the mixture becomes smooth. You should end up with a soft dough. It should not be stretchy. If it is a little runny, add more flakes, if desired.

Preheat the oven to 180 degrees.

Use a spoon and wet hands to form cookie balls. I used a little more than half a spoonful. Spread them out on a silicone mat or on the parchment paper you lined the baking tray with.

The biscuits don't spread much, so you can leave a small distance between the balls. With the given quantity of products, we obtained 40 pieces.

Bake for about 15-20 minutes, depending on your oven. The biscuits should be lightly browned. I baked them for 15 minutes.