Preheat oven to 180oC fan forced. Grease 12-hole muffin pan or 8-hole friand pan.
Whisk egg whites in medium bowl until frothy. Add butter, almond meal, icing sugar and flour, rind, juice and desiccated coconut. Stir until combined. Place 1/4 cup of mixture into each pan hole.
Bake for 20 minutes. Stand in pan for 5 minutes before removing and cooling.
Using a hand mixer, beat butter, lime juice and icing sugar until light and fluffy. Coat each friand with icing (top and sides). Place coconut chips on a plate and press each iced friand into the toasted coconut chips until covered.