1/2 cup egg whites (3 to 4 eggs), room temperature
1 cup superfine sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2-1/2 cups shredded coconut
1-1/2 cups chocolate chips
Preheat oven to 325 degrees. Line cookie sheets with parchment paper (so that cookies will not stick).
Whip egg whites until stiff peaks form. Slowly drift sugar into egg whites as you continue beating. Stir in vanilla extract and salt. Gently fold in shredded coconut and chocolate chips.
Drop by the rounded teaspoonful onto lined cookie sheet about 3 inches apart. Bake 15 minutes, or until golden brown around the edges. Remove cookies from liners when cool. Store in a tightly covered container.