Grab 6 eggs and seperate them.
Put the separated egg whites in a large mixing bowl and add the powdered sugar.
Whisk the egg whites into the powdered sugar with the handmixer until well combined.
After the egg whites are well combined with the sugar, add the desiccated coconuts.
Stir with a wooden spoon (or let the kitchen machine do all the stirring) until a viscous mass is formed.
Once all the desiccated coconut is stirred in, add one tablespoon of breadcrumbs and flour.
Preheat the oven to 356 °F (180 °C) top-/ bottom heat
Prepare a baking tray, cover it with baking paper and fetch yourself a pastry bag.
Use a pastry bag with a medium-sized round tip or a disposable pastry bag where you cut off the cone end in the desired size.
Fill the pastry bag with the coconut mixture about half full.
Form with the pastry bag small, pyramid-shaped heaps on the baking tray lined with baking paper until the tray is filled up.
Bake the cookies for 15 minutes on the middle rack.
Continue with the next tray and so on until you have prepared several trays and there is no more dough left.
After 15 minutes, the first batch of coconut kisses is ready. Now put them aside and let them rest and cool.
Once the coconut kisses have cooled and firmed up a bit, remove them from the tray and store in a well-sealed cookie tin.