Small Coconut Macaroons
Beat the egg whites until stiff. Sprinkle in the sugar and continue to mix until stiff peaks form.
Gently fold in the coconut and orange peel with a mixing spoon.
Preheat the oven to 160°C (approximately 320°F). Fill a small piping bag with the batter and squeeze out heaps onto a parchment paper-lined baking sheet. Bake for 10 minutes and let cool.