Beat the egg whites until stiff. If necessary, add a pinch of salt to make the egg whites whip faster.
Incorporate the whipped egg whites into the ricotta and coconut mixture, mixing gently until smooth.
Divide the dough into 8-12 portions and shape into biscuits.
Arrange the biscuits on a baking tray lined with baking paper.
Bake in a preheated oven at 150 degrees Celsius for about 35 minutes, or until the biscuits are golden brown and slightly crispy.
Once ready, let the biscuits cool and then enjoy them. They are soft as a cloud and delicious!
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