Whip the egg white. In between, add the powdered sugar in 3 batches.
Whip until stiff peaks form. Using a rubber spatula, fold in the finely grated coconuts. (Do not mix too much to maintain the airy texture.)
Pour the meringue into a pastry bag and pipe onto a baking tray. (Each meringue should be roughly 2-3 cm big.)
Bake for 50 minutes in a 120℃ preheated oven. When done, let the merengue cool on the baking tray. Done!
Story Behind this Recipe
For my daughter to give to her friends on Valentine's Day!
Make sure to whip the meringue until it's so stiff that it won't fall even if you flip the bowl over. The meringue will be crustier if you let them cool on the baking tray. Try to find one with a large opening if you're using a star-shaped piping nozzle. This makes it much easier to pipe the meringue. As for me, I use the piping nozzle that came with my heavy cream.