Sprinkle the desiccated coconut on a baking sheet lined with baking paper and lightly roast in the oven at 150 ° C and allow to cool.
Beat the egg white until stiff, pour in the sugar and beat until the sugar has dissolved.
Fold in the cinnamon and the almond oil. Carefully fold in the desiccated coconut and hazelnuts.
Put small heaps on the baking wafers with the help of 2 teaspoons. Place on a baking sheet lined with baking paper and bake in the preheated oven at 175 ° C (gas: level 2) for about 20 minutes.
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