In a saucepan, medium heat, pour the egg whites, sugar and vanilla sugar then start whisking vigourously until they get hot and frothy. Take away from flame and keep whisking until temperature cools down a bit.
Pour the shredded coconut all at once and mix together with a wooden spoon ; diaplay balls of coconut mixture on the baking sheet (around 2.5 in diameter).
Bake in oven for 15 minutes until they get golden ; the "Congolais" must be crunchy outside and soft inside.
Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream or-and hot chocolate in a saucer.