Directions:

1. Preheat oven to 325°F. If using a convection oven, preheat to 300°F. Line 2 baking sheets with parchment paper.
2. In a glass bowl, melt chocolate in the microwave in a microwave-safe bowl at 10-second intervals, stirring occasionally, until chocolate is melted. Reserve.
3. Using an electric mixer, whip egg whites and salt in a large bowl
on medium-high until soft peaks begin to form – approximately
2 minutes. Gradually add the sugar and vanilla extract until whites are thick – approximately 1 to 2 more minutes. Fold in half of the melted chocolate and all the coconut.
4. Using a tablespoon, spoon batter onto lined baking sheets, spacing them about 11⁄2 inches apart.
5. Bake until the tops are dry and cracked and a small fork or knife inserted in middle comes out with moist crumbs attached – approximately 12-15 minutes.
6. Let cookies cool on the baking sheets. When you can pick one up without it folding, dip half the cookie in the remaining half of the melted chocolate (you may have to reheat in the microwave to soften) and place back on the lined baking sheet to cool to room temperature
   Chef’s Note: You can substitute bittersweet chocolate for semi-sweet chocolate and you can substitute almond or orange extract for vanilla extract. Cookies can be stored on the counter or in the refrigerator and will hold for 2 weeks.