Preheat oven to 325F (160C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.

Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.

Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.

Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.

Cool for about 10 minutes before serving.

Keep them in an airtight container for up to 4 days.