Whisk 3 egg whites, 3 tablespoons sugar and a pinch of salt until frothy. Stir in 3 cups shredded coconut, 1/3 cup currants and 1 teaspoon lemon zest. Drop by packed tablespoonfuls onto an oiled baking sheet. Bake at 325 degrees F until golden, 25 to 30 minutes. Let cool, then dip in melted chocolate.
Photograph by Con Poulos
Recipe courtesy Food Network Magazine