Chilli coconut egg clouds

1. Separate the yolks from the egg whites.
In a large mixing bowl, beat the egg whites until soft peaks form.
Fold in the desiccated coconut, chilli, salt, and pepper.
Divide the fluffed egg whites into 3 dollops over a baking sheet lined with parchment paper. Make a small dent in the centre of each.
Bake at 230C/450F for 3 minutes.
Take out of the oven and put the yolks in the centre of each egg cloud.
Finish baking for another 2-3 minutes.