In a bowl, whip the egg whites with the lemon juice until stiff peaks are formed. Beat in the sugar. Fold in the shredded coconut.
Spread wafers in a single layer on a baking sheet. Using a teaspoon, dollop a small heap of the coconut mixture onto each wafer.
Place in a 150°C (approximately 300°F) oven and bake until set, about 25 minutes. Cool completely before serving.