Ingredients

Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 eggs)
3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded)
4 ounces semisweet chocolate, melted

Directions

Heat the oven to 350
degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe
can be made up to this point and kept refrigerated up to 3 days in advance.)
Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie
sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15
minutes. Let cool completely on the pans.
Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet
tray to set up.