For the coconut domes, boil whipped cream with chocolate, mix well, chill. Preferably overnight. Then whip with a mixer.
Beat egg whites until stiff peaks form, add sugar and beat until thick and firm (about 20 minutes). Gently fold in coconut flakes, lemon juice, lemon zest, flour and salt.
Place small mounds on a baking tray lined with baking paper using 2 spoons and bake at 160 °C until they have a nice color. Let cool.
Cut out wafers with a round cookie cutter in the diameter of the coconut cookie. Spread each coconut cookie with Parisian cream (about 1 cm high) and press wafer on top. Chill.
Heat chocolate glaze, dip coconut domes in chocolate up to cookie rim and let dry on aluminum foil.
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