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Preheat your oven to 160C/320F and line a baking tray with greaseproof paper.
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Place your egg whites into a large clean and dry bowl and beat until stiff.
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Toss in a heaped tablespoonful of your sugar and beat until combined.
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Repeat, adding in your sugar until it has been fully incorporated.
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Add in your lemon juice and beat to combine fully.
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Toss in your desiccated coconut and fold until well combined.
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Scoop up a tablespoon portion of the meringue mixture and invert onto your baking tray.
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Place onto the tray, ensuring there is 1 ½ inches between each cookie.
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Bake for 15 minutes, until the cookies look matt in appearance and beginning to go golden on the edges.
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Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
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Serve up as is or dip the bases of your meringue cookies into melty chocolate.
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Dig in!
