Put the egg in a mixing bowl. Beat in the sugar with a fork, then stir in the coconut. Press the mixture, a few spoonfuls at a time, into a small egg cup, then turn upside down and tap out onto a greased baking sheet to form little mounds.

Bake in a moderate oven (180°C/350°F or Gas Mark 4) for about 20 minutes or until golden-brown. Remove from the oven and leave to cool for a few minutes before transferring to a wire rack to cool completely.