Baked coconut macaroons made with coconut, sugar, and egg whites: golden outside, moist and chewy inside. This simple home version keeps the straightforward formula associated with traditional Peruvian coconut sweets and requires only three ingredients.
Preheat the oven to 180°C. Place the egg whites and white sugar in a bowl and whisk by hand for 1 to 2 minutes, just until uniform, lightly foamy, and glossy. There is no need to whip them to stiff peaks.
Add the shredded coconut and fold with a spatula until all the coconut is moistened and the mixture holds together when pressed. Let it rest for 5 minutes so the coconut can absorb some of the moisture.
Line a baking sheet with parchment paper. Divide the mixture into 16 portions and shape compact mounds of about 29 g each, pressing gently with your hands or two spoons. Leave space between them so hot air can circulate.
Bake for 17 to 20 minutes, until the tops and edges are golden
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Let them cool for 5 minutes on the baking sheet, then carefully transfer them to a cooling rack. Once set, they should hold their shape with a toasted exterior and a moist, chewy center.
