Source: "Chocolate Holidays" by Alice Medrich
Yield: 2 dozen 2 1/4-inch cookies
4 large egg whites
3 cups sweetened shredded coconut
3 1/2 ounces semisweet or bittersweet chocolate, finely chopped
6 tablespoons sugar
2 teaspoons vanilla
Scant 1/4 teaspoon salt
1. Position racks in upper and lower thirds of oven. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or foil. Put some water in skillet and bring to low simmer.
2.Combine all ingredients in large heatproof mixing bowl, preferably stainless steel (ingredients heat up faster in stainless steel than in glass). Set bowl in skillet of barely simmering water and stir mixture, scraping bottom to prevent burning, until sticky and hot to touch.
3. Scoop rounded tablespoons of mixture about 2 inches apart on cookie sheets. Flatten each cookie slightly with fingers to resemble miniature potato pancakes.
4. Bake until cookies feel dry on surface and edges and protruding coconut shreds are dark golden brown (despite chocolate color) and interior still looks like melted chocolate, 13 to 15 minutes. Rotate sheets from front to bake and upper to lower about halfway through. Slide parchment paper onto cooling rack. Cool cookies completely before removing from parchment. The cookies are most delicious on day they are baked – the exterior is crisp and chewy and interior soft and moist. Cookies may be stored, airtight, 4 to 5 days.