For the base: 1 egg white yolks with sugar and placed in a vessel in a water bath and stir until the sugar is melted. The mixture should not become too hot, do not cross. Remove from heat and stir with a mixer for about 3 minutes, until its volume increased 3 times. Add flour, salt, vanilla and baking powder if desired. And add the beaten egg whites to stiff and stir gently with a spatula or spoon. The base is baked in a pan with dimensions 16h20 cm on a baking sheet in an oven heated to 180C, about 20 minutes. For the filling: In a saucepan warm milk and condensed milk, add the butter and coconut shavings. Allow the mixture to a boil and if dry coconut shavings to moisten. Was added dissolved in 50 ml water agar and allowed to boil the mixture for 30 seconds. Get out of the heat. On the base up the cold is distributed coconut mixture and leave in the fridge to set. Cut to pastries. In the hot cream add chopped chocolate pieces, stir vigorously. Pasties are flooded with so obtained Ghana and smooth top with spatula. Decorate with warmed chocolate spread.