Pour the egg whites in a medium saucepan and add the caster sugar and a tiny pinch of salt.

Place all this over very low heat for 3 minutes and whisk constantly until the egg white mixture is frothy and foamy and the sugar has fully dissolved. Then take the pan off the heat and add the cornstarch and add the grated coconut.

Stir the ingredients well until you get a sticky and heavy egg white batter.

Line a baking tray with a sheet of baking paper and drop teaspoons of the coconut batter on top.

Shape the sticky coconut heaps a little and make them nicely round using your fingers. When your fingers get too sticky, rinse them in water.

Bake the coconut macaroons in a preheated oven at 338°F (170°C) for 25 to 30 minutes or until the coconut on the outside starts to turn a golden brown. The inside should be dense and wet but cooked through. Remove the macaroons from the oven and let them cool down fully at room temperature.