Ingredients
- 1 1/3 c. mini semisweet chocolate chips, divided
- 2 large egg whites
- 1/4 tsp. salt
- 1/2 c. sugar
- 1/2 tsp. vanilla extract
- 1 1/2 c. sweetened flaked coconut
Preparation
Step 1
1. Preheat over to 325 F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10 second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
2. Using an electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, eating until whites are thick and glassy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
3. Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 15-20 minutes until tops are dry and cracked and toothpick inserted into center comes out with moist crumbs attached. Cool cookies on sheets on racks.