Preheat oven to 180° C or 355° Fahrenheit.
Distribute 30 Oblaten (paper wafers) on a baking sheet covered with parchment paper or a silicone baking mat.
Beat the egg whites with the vanilla extract and ¼ of the sugar until peaks form.
60 grams egg whites, 120 grams sugar, 1 tsp vanilla extract
Combine the shredded coconut and remaining sugar in a bowl, then gently, using a rubber spatula, fold in with the beaten egg whites until just combined (no more chunks).
250 grams shredded, unsweetened coconut, 120 grams sugar
Using a small cookie scoop or 2 small spoons, distribute the cookie mixture onto the 30 Oblaten.
Bake on the middle rack for about 18 to 20 minutes. The cookies should just start to turn a golden color. Allow to cool, then immediately store in an airtight container.