Coconut Macaroons - gorgeously gooey and yet gluten-free

When you find yourself with egg whites left over from other kitchen exploits, making these easy-peasy (just three ingredients) Coconut Macaroons will save throwing them out and give you something delicious to have for afternoon tea.
That is, if you can manage to  keep them long enough to cool down and brew a cuppa!

Ingredients: 

2 cups of dessicated coconut
1/2 cup caster sugar
2 egg whites ( make sure there is absolutely NO yolk)

Method: 

Pre-heat oven to 180 degrees C (350 degrees F)
Line a couple of oven baking sheets with baking parchment paper.

Thoroughly mix all the ingredients together in a bowl. Roll 2 teaspoonfuls of the mixture into sort of balls and evenly space them on the trays.

Cook for about 10 minutes until a light golden colour.

Cool on wire racks and store in an airtight container.

Mmmmmm, enjoy!