Mix the dough: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine 1 cup unsweetened shredded coconut, ½ cup granulated sugar, and 1 large egg white with a spoon until evenly moist and compact. Let the mixture rest for 5 minutes so the coconut absorbs the egg white and it’s easier to shape.

Shape the cookies: Take small amounts of the mixture and close your hand around it to form small balls. Do not roll between your palms — just gently press to compact with one hand. You should get about 12–16 balls. If the balls don’t hold together, your egg white may have been small. Stir in a little more egg white, about half at a time, just until the mixture compacts when you close your hand. Don’t add too much, or the macaroons may spread.

Bake: Place the balls on the baking sheet, leaving space between them. Bake at 375°F (190°C) for 10 to 12 minutes, until lightly golden on top and underneath.

Cool and enjoy: Let the cookies cool for a few minutes before serving. They will set as they cool and stay tender inside.