Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.

Whisk the egg whites in a clean, dry bowl until soft peaks form.

Gradually add the sugar while whisking until stiff peaks form and the mixture is glossy.

Gently fold in the shredded coconut using a spatula.

Spoon or pipe small mounds of the mixture onto the prepared baking sheet.

Bake for 1 hour, then turn off the oven and let the meringues cool inside for another hour.