Whip egg whites until stiff, gradually add sugar, add vanilla sugar, whip until a knife line remains visible. Gently fold in curd and baking oil, finally gently fold in shredded coconut.
Using two teaspoons, place walnut-sized mounds on a greased or parchment paper-lined baking sheet.
Baking time: 20-25 min.
Electricity: 140-165 °C
Gas: level 2-3
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