Line 2 large baking trays with baking paper. Preheat oven to 160°C.
Beat egg whites in a large bowl with electric beaters until stiff. Gradually add the sugar and lemon juice; beat well. The mixture should be shiny and the sugar dissolved.
Mix icing sugar with desiccated coconut and carefully fold into the egg white mixture. Take care to fold in just enough so that mixture is neither crumbly nor liquid.
With the help of a teaspoon, place 50 mounds of mixture on the baking trays. Bake, one tray at a time for 12–15 minutes. Cookies should be moist inside; they will firm up on the outside when cool. Transfer to a wire rack to cool.
Melt chocolate in a bowl over gently simmering water. Pour into a piping bag and drizzle in fine lines across the cookies.
Try this, too…
*For Pina Colada Kisses, substitute lime juice for lemon juice. Fold 50 g finely chopped dried pineapple into meringue mixture with the coconut. *For Dark and Light Kisses, colour half of the meringue mixture with 1 tbsp cocoa powder and drizzle dark meringues with white chocolate when baked.