Coconut balls

Whisk the egg whites with vanilla and sugar using a hand or electric whisk for about five minutes until a white foamy consistency forms.

Gradually add the shredded coconut, mixing until a firm and non-runny consistency is achieved.

Shape the mixture into equal-sized balls using an ice cream scoop or a tea strainer.

Place the balls on a baking tray lined with parchment paper and preheat the oven to 180°C (356°F).

Bake in the middle rack while keeping an eye on them, as they cook quickly. Once the edges turn golden, turn off the oven and slightly toast the tops if needed.

Let them cool before serving, then enjoy them as a light and healthy dessert.