Prepare the Egg Whites: Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.

Mix the Macaroon Batter: Gradually add the sugar to the beaten egg whites, continuing to whisk until the mixture is glossy. Gently fold in the coconut flakes using a spatula, being careful not to deflate the egg whites.

Shape the Macaroons: Place the small wafers on the prepared baking sheet, spaced evenly. Using a spoon or piping bag, scoop small mounds of the coconut mixture onto each wafer.

Bake the Macaroons: Bake in the preheated oven for 15–20 minutes or until the macaroons are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy and Store: After the macaroons have cooled, they’re ready to be savored. Keep them in an airtight container to preserve their freshness.