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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Add 1 cup unsweetened shredded coconut, ½ cup granulated sugar, and 1 large egg white to a bowl. Mix with a spoon until evenly moist and compact. Let the mixture rest for 5 minutes so the coconut absorbs the egg white and it's easier to shape.
Take small amounts of the mixture and close your hand around it to form small balls. Do not roll between your palms — just gently press to compact with one hand. You should get about 12–16 balls.
Place the balls on the baking sheet, leaving space between them. Bake at 375°F (190°C) for 10 to 12 minutes, until lightly golden on top and underneath.
Let the cookies cool for a few minutes before serving. They will set as they cool and stay tender inside.