Line two trays with non-stick baking parchment or rice paper.
Whisk the egg whites in a bowl until stiff, but not dry.
Lightly fold in icing sugar. Gently stir in the ground almond essence and desiccated coconut until the mixture forms a sticky dough.
Spoon walnut-sized pieces of mixture onto the lined baking tray. Press a few strands of shredded coconut on top of each one.
Bake for about 25 minutes.
The outer crust should be golden and the inside soft.
Cool on a wire rack.