Makes 20 cookies
14 ounces sweetened shredded coconut
14 ounce can sweetened condensed milk
1 teaspoon vanilla (as Ina would say, “good vanilla”)
2 extra-large eggs whites, room temperature
1/4 teaspoon salt
1 bag Guittard semi-sweet chocolate chips
Preheat oven to 325 degrees. In a large bowl, combine coconut, condensed milk and vanilla. Whip egg whites and salt with an electric mixer on high until it makes firm peaks. Fold egg whites into coconut mixture. Drop batter on sheet pan lined with either parchment paper (or Silpat) using two teaspoons. Bake for 25 to 30 minutes until golden brown. Let sit on pans for five minutes transferring cookies to wire rack for cooling.
Using a double boiler, melt chocolate chips. Dip edge of completely cooled cookie in melted chocolate and place dipped cookie on parchment paper until set.