For the coconut biscuits, place all ingredients in a saucepan and heat or roast to 60 °C, stirring constantly. Allow the mixture to cool slightly, pour into a piping bag and pipe small mounds onto a prepared baking sheet using a round or serrated nozzle. Allow to dry for 4 to 5 hours at room temperature. Bake in a preheated oven at 190 to 200 °C for about 10 minutes with the oven door slightly open.
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