Coconut Macaroons

Preheat your oven to 160°C and line a baking sheet with parchment paper. In a large mixing bowl, combine the shredded coconut, granulated sugar, and Dr. Oetker Coconut Pie Filling & Dessert Mix.

In a separate bowl, whisk the egg whites and a pinch of salt until frothy. Gently fold the egg white mixture into the coconut mixture until fully combined, being careful not to overmix.

Using a tablespoon or a small ice cream scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Slightly shape them into domes with your fingers if necessary.

Bake the macaroons for about 20 minutes or until they are golden brown on the edges and set in the center. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!