Combine dried coconut, sugar and egg whites in a small saucepan and cook over low heat, stirring for 7 minutes.
Preheat the oven to 350°F. Using a spoon form small balls (about one tablespoon each), and place on a greased 15 x 10 inch baking sheet. Bake for 15 - 20 minutes or until lightly golden. Take out of the oven and cool on cooling racks.
Fill them with manjarblanco, dulce de leche, fudge or Nutella (optional).
For the manjarblanco (optional):
While the macaroons are in the oven, cook the condensed milk in a small pan over medium heat for about 15 minutes, stirring constantly. Don't let it brown too much or become too hard.
Recipe by PERU DELIGHTS at https://perudelights.com/cocadas-coconut-macaroons-filled-with-manjarblanco-and-nutella/