Creamed Coconut Macaroons

2oz creamed coconut, chilled

2 extra larg egg whites

1/2cup super fine sugar

1 cup dry unsweetened shredded coconut

Preheat oven to 350 degrees.  Line a large cookie pan with parchment paper.  Finely grade the creamed coconut.  Whisk the egg whites in a large bowl until stiff.  Whisk in sugar a little at a time no make a stiff and glossy meringue.  Fold in the grated coconut using a large metal spoon. Place spoonfuls of this mixture on the parchment lined baking sheet.  Bake for 15-20 until slightly risen and golden.  Store in air tight container once cooled.