In these luscious cookies from cookbook author Leah Koenig, the traditional shredded coconut macaroon gets hit with a double dose of chocolate: cocoa powder and semisweet chocolate chips.
- 2 1⁄4 cups shredded, unsweetened coconut
- 2⁄3 cup granulated sugar
- 1⁄4 cup cocoa powder, sifted
- 2 tsp. vanilla extract
- 1⁄4 tsp. salt
- 3 egg whites
- 1⁄2 cup semisweet chocolate chips