Combine all of the ingredients in a large heatproof mixing bowl

Set the bowl directly in a wide skillet of barely simmering water. Stir the mixture with a spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, about 5 to 7 minutes.

Set the batter aside for 30 minutes to let the flavours to meld.

Using 2 tablespoons of batter, make heaps of mixture 2 inches apart on the lined cookie sheet.
Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pan from front to back halfway through the baking time to ensure even baking.
Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold colour, with deeper brown edges.