Sieve the icing sugar. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff. (Important: bowl and whisk must be free of fat!).
Gradually add the icing sugar and beat until stiff, until the icing sugar has dissolved. Fold in the grated coconut with a dough scraper (do not stir).
Line two baking trays with baking parchment and spread the wafers on top if necessary. Preheat the oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: level 1-2). Use two teaspoons to place small heaps of food on the baking trays at a distance or place them on the wafers.
Bake in a hot oven for 30-40 minutes. Let the macaroons cool down in the switched off oven. Carefully remove from the paper (not from the wafers). Macaroons keep up to 2 weeks in cookie tins.