INGREDIENTS:
1/2 cup plus 3 tablespoons cocoa (Valrhona is excellent)
2 3/4 cups confectioners (powdered) sugar
1/4 teaspoon salt
3 egg whites, at room temperature
1 teaspoon vanilla extract
1/2 – 1 cup dried, unsweetened flaked coconut
METHOD:
Preheat oven to 350°F. Line baking sheet with parchment paper.
Stir cocoa, powdered sugar and salt together in mixing bowl of a stand mixer fitted with whisk attachment. On low speed, add egg whites one at a time. Add vanilla extract and turn mixer on high and whip mixture for 2 minutes, or until the batter has thickened.
Remove bowl from mixer. By hand, gently and briefly fold in the coconut.
Drop batter about the size of a rounded measuring tablespoon onto parchment lined baking sheet. Bake for 13-15 minutes. Cookies will be puffed and cracked. Allow the cookies to cool briefly on the cookie sheet before moving them to wire rack to cool completely.
