1) Pour the egg whites in the bowl of the KitchenAid Stand Mixer Mini and attach the wire whip. Tilt the mixer head down and select speed 8. Beat the egg whites for 3 minutes.

2) Add the sugar and grated coconut. Knead the ingredients for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add a pinch of salt and the cornstarch. Mix the coconut batter for another 2 minutes, speed 3. Tilt the mixer head up and remove the wire whip.

3) Make little dollops of the coconut batter using 2 teaspoons. Place them on a baking tray lined with parchment paper. Give them a little pinch on top using your thumbs and index fingers.

4) Bake the coconut macaroons in a preheated oven at 338°F (170°C) for 25 to 35 minutes or until the coconut on the outside is 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.