Make this recipe a day ahead.
Preheat the oven to 140°C (120°C fan-assisted). Mark a 20cm square on two sheets of baking paper; turn the paper, marked side down, onto two oven trays.
1 Combine the coconut, cornflour and icing sugar in a medium bowl. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the castor sugar, beating until dissolved after each addition, then gently fold in the coconut mixture.