Preheat oven to 400°F | 200°C. Line a baking tray with parchment paper and set aside.
In a medium-size bowl add the sugar, eggs and coconut by this order. Using a spatula (or your fingers), mix everything together, just enough for the mixture to be well combined.
Using your hands, roughly shape the coconut mixture into 21 small balls of about 1.2inch | 3cm in diameter, and place them evenly on the baking tray, leaving some room between them - about 1inch | 2,5cm.
Place the baking tray into the preheated oven and bake for 15 minutes, or until the tips and side of the coconut macaroons start to caramelize.
Transfer to a wire rack to cool. They will last for up to a week in an airtight container.