Recipe yields about 21 cookies
3 large egg whites
1 1/2 tsp vanilla extract
1/2 cup granulated sugar
Pinch of kosher salt
14 oz sweetened, shredded coconut
4 oz bittersweet chocolate (I used 60%)
Preheat the oven to 325F degrees. Line two baking sheets with parchment paper or silpat mats. In a small bowl, separate the egg whites from the egg yolks. I suggest doing this in a separate bowl, away from the rest of your ingredients. That way, if you get some yolk in the egg white, you don't ruin a bunch of ingredients, but rather just one egg.
Add your egg whites to a large mixing bowl along with the sugar, salt and vanilla extract. Using a hand mixer (or your stand mixer) whisk on high speed until the whites become light and foamy.
Using a cookie scoop, place mounds of the batter onto the baking sheets (about 1 1/2 - 2 tablespoons each). Place the cookies in the oven for 20-22 minutes, or until the edges and tips are golden brown.
Remove from the oven and let cool for 5minutes on the pan before moving to a cooling rack.
While the cookies are cooling, melt your chocolate so it is smooth and dreamy. Drizzle the chocolate over the tops of the cookies. If your feeling really adventurous, dunk the whole top half right into the chocolate. Place the cookies back on the parchment paper and into the refrigerator for the chocolate to harden. At any point (even when the chocolate is still dripping off the edges), serve & enjoy!
These keep well in a sealed container in the refrigerator for up to one week. However, I doubt they will make it that long without everyone around eating them up!