Preheat the oven to 160C(320F) fan-forced and line a baking tray with baking paper.

Place the egg whites, sugar and coconut in a bowl and mix to combine.

Place an egg ring on the tray and fill it with 2 tablespoons of the mixture.

Using the back of a spoon, flatten the mixture then remove the egg ring. Repeat this for the rest of the mixture. I also made some little macaroon balls by rolling 2 tablespoons of mixture.

Bake the macaroons for 10–12 minutes or until they are a light golden colour around the edges.

Cool them on the trays.

To serve, sandwich the macaroons together with your choice of ice-cream or frozen yoghurt.