Makes about 40 cookies
- 2 cup unsweetened shredded
coconut, toasted & cooled
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 4 large egg whites, room temperature
- 2 tsp vanilla extract
Preheat oven to 300°F.
Toast coconut lightly in the oven until lightly browned and fragrant, about 5 minutes. Whisk together the sugar, cocoa powder and salt. Stir in the coconut, egg whites and vanilla extract to combine.
Line two sheet pans with a silpat or parchment paper and spoon the batter onto the prepared sheets in mounds of about 2 tsp each.
Keep the oven at 300°F and bake 30 mins, or until cookies are set. Cool for five minutes on pan, then transfer to a wire rack to cool completely.