Preheat the oven to 120 degrees C. Line baking trays with baking paper.
In a large bowl whisk egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond essence while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared baking trays.
Bake for 20 to 25 minutes in the preheated oven until biscuits are dry and peel of the paper easily. Cool on cake racks and store in an airtight container at room temperature.