1-1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons all-purpose flour (substitute rice flour for gluten free)
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
4 ounces (115 grams) semi-sweet or bittersweet chocolate, coarsely chopped
1/2 teaspoon shortenening or butter
In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.
Place the chopped chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a saucepan of simmering water). Let cool to room temperature before using.