In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
Add the shredded coconut all at once and mix together with a wooden spoon; place 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 scoop of vanilla ice cream or chocolate sauce.