Directions

1. Preheat the oven to 350.
2. Add the coconut to a parchment lined baking sheet. Toast for about 5 minutes, or until lightly golden brown. Let cool.
3. In a large mixing bowl, beat the egg whites, sugar, salt and vanilla with a hand mixer until glossy with soft peaks.
4. Fold the cooled, toasted coconut into the whipped egg whites.
5. Using a cookie scoop, scoop the cookies onto a parchment lined baking sheet. Leave a little space in between, about an inch. They won’t spread too much.
6.Bake for 12-15 minutes. Until lightly golden, or to your preference.
6. While the cookies cool, mix together 1/2 bag dark chocolate chips and 1 tsp coconut oil in a microwave safe bowl. Microwave for 45 seconds, stir. Microwave for 10 second intervals stirring in between, until melted.
7. Dip each cookie into the chocolate. Place back onto the parchment paper and into the freezer to set.
8. Keep fresh in an airtight container up to 4 days in the fridge.