In a heatproof bowl add together egg whites and sugar.
Place the bowl over a simmering hot water(double broiler method) and whisk constantly.
When the mixture is nice and creamy, and slight warm to touch, remove from heat.
Add in vanilla essence and stir.
Also add all purpose flour and cornflour. Mix well.
Add shredded coconut or dessicated coconut and mix together.
Cover and keep in the refrigerator for about 1 or 2 hour to set.
Before baking pre heat oven at 165 degree C for 10 minutes.
Line a baking tray with baking sheet.
Take out coconut mixture from refrigerator, take one tablespoon of mixture and spoon on the baking sheet.
Place them in the baking sheet, spacing little gap between the mixture.
Bake them for about 15 to 20 minutes or until light golden brown.
Remove from oven and let cool for about 10 minutes and then transfer to wired rack.
Enjoy with tea or coffee.
