By Shireen Jamooji
– 2 large egg whites – ½ cup granulated sugar – 1 teaspoon vanilla extract – ¼ teaspoon salt – 2 ½ cups shredded unsweetened coconut (7 ounces) – 1 cup semisweet chocolate chips
Whisk egg whites, sugar, vanilla and salt in a large bowl until foamy then fold in the coconut. Divide into equal balls and bake on a greased tray at 160C for 15 minutes.
Melt some chocolate in the microwave and then dip the bottle of each cookies into the chocolate. Allow them to harden before serving.