Beat the egg whites until stiff. Sprinkle in the sugar and mix until stiff peaks form.
Gently fold in the coconut and orange peel with a mixing spoon.
Preheat the oven to 160°C (approximately 320°F). Use two spoons to place cherry-sized mounds of the batter on a parchment paper-lined baking sheet. Bake in the preheated oven for 10 minutes, then let cool on a wire rack and decorate with the melted couverture.