Spread the desiccated coconut on a baking sheet lined with baking paper and roast in the oven at 150°C (302°F) for 5 minutes until lightly toasted. Let cool.
Beat the egg whites until stiff peaks form. Gradually add the sugar while beating until fully dissolved.
Fold in the cinnamon and bitter almond flavor. Gently fold in the cooled roasted coconut and the hazelnuts.
Using 2 teaspoons, drop small heaps of the mixture onto the wafers. Place them on a baking sheet lined with baking paper.
Bake in a preheated oven at 175°C (347°F) for 20 minutes until lightly golden.
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