Yes, only three ingredients and incredibly low fat and low calorie, for those that care!
Makes 12
2 extra large egg whites
4 oz superfine sugar (caster sugar)
6 oz desiccated coconut
Heat the oven to 350 F.
Whisk the egg whites, sugar and coconut together in a bowl until they lightly come together.
With wet hands, press the mixture into a flat, round shape about 1 inch high.
Cut out 12 rounds about 1 1/2 inches using a small pastry cutter or upturned liqueur glass and place on a lightly oiled or non stick baking tray.
Bake in the center of the oven for 15 minutes until very lightly golden, just touched with color.
Transfer the macaroons to a wire tray and cool.
Store in an airtight container for up to 1 week.