Preheat oven to 250 degrees Fahrenheit.

In the bowl of an electric mixer, beat egg whites until soft peaks form.

With the mixer on high speed, add sugar and vanilla sugar, one tablespoon at a time, until egg whites are glossy and form stiff peaks.

Gently fold in coconut.

Place meringue mixture into piping bag and pipe desired size onto a lined baking sheet. You can pipe them quite close to one another since the meringues don’t spread during baking.

Place in preheated oven for one hour.

Allow meringues to cool completely.

Melt chocolate over double boiler.

Dip the flat end of meringues into melted chocolate.

Place on Gefen Parchment Paper to cool and harden.