| 1. |
Pre-heat oven to 350 °F (175 °C). Line one or two large cookie sheets with parchment paper. |
| 2. |
In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine. |
| 3. |
Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets. |
| 4. |
Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes. |
| 5. |
Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. |
| 6. |
Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes. |
