Preheat oven to 225 degrees Fahrenheit.

Whip egg whites until doubled in volume.

Gradually add granulated sugar and continue to beat until the edges become firm.

Using a spatula, gently fold confectioners’ sugar and coconut into the meringue.

Transfer three heaping tablespoons into a piping bag with a smooth round tip and squeeze small kisses onto a parchment paper-lined baking sheet. Reserve remaining meringue batter for Mocha Mousse.

Bake for an hour and a half.

Carefully remove the kisses from the baking sheet and place in an airtight container.

Dissolve coffee and cocoa in hot water. Mix coffee mixture with egg yolk in a double boiler until warm.

Let cool and fold into remaining meringue batter. Spoon into individual serving dishes and freeze. Serve frozen.