Yields approx. 45-50 small cookies
- 1 1/2 cups semisweet chocolate chips
- 3 egg whites
- 1 pinch salt
- 3/4 cup white sugar
- 2 1/4 cups unsweetened shredded coconut
- 1/2 cup walnuts, then process until fine (optional)
- 1 tsp. vanilla extract
Place a rack in the middle of the oven and then preheat to 325°F. Line 2 cookie sheets with parchment paper.
Melt chocolate over low heat and let cool. If using the microwave, set the timer for 20 seconds, stir and then repeat. This may take 4 or 5 times, be patient and stir in between so that the chocolate doesn’t burn.
In a large glass or metal bowl, using a hand mixer or a standing mixer, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until the mixture stands in peaks. Blend in vanilla. Use a spatula and fold in melted chocolate, coconut and nuts. Let the mixture stand for 5 minutes to get a little thicker. Do not put in the fridge, or it will harden.
With wet hands, roll and shape the mixture into small balls (the size of golf balls) and place on cookie sheets approximately 2 inches apart.
Bake in the center of the oven for 10 to 12 minutes. Cookies should be soft in the center. Remove from the oven and let cool for at least 10 minutes before removing them from the cookie sheet.
The cookies freeze well in Ziploc baggies!