¾ cup sugar
2 ½ cups unsweetened shredded coconut
2 large egg whites
½ cup semisweet chocolate chunks or 2 tablespoons cocoa
1 teaspoon vanilla or almond extract
pinch of salt

Preheat oven to 350° F.

Line a baking sheet with parchment paper (to prevent sticking. It can be found in the baking section of the grocery store).

In a large bowl, combine all the ingredients, mixing well.

Dampen hands with cold water and form 1 ½ tablespoons of the mixture into mounds, placing them 1 inch apart.

Bake 15-20 minutes, until golden brown. Let them cool slightly on a baking sheet. If using chocolate chunks, they are best served slightly warm, so the chocolate remains gooey, but they can be cooled and kept in an airtight container for up to 3 days.

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