45 Servings 50 min Cook
1 Cup Sugar
1/2 Cup chips Milk Chocolate
1/2 Cup, shredded Coconut Meat
3 Large Egg White
Separate eggs, reserving just the whites.
Preheat oven to 350F.
Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes.
Reduce oven temperature to 275F.
Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks.
Gradually add sugar; beat until peaks are thick and fluffy.
Fold in coconut and chocolate.
Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart.
Bake until crisp on outside but still soft inside, about 27 minutes.
(Can be made up to 3 days ahead; store in airtight container.
* Available at some supermarkets and at natural foods stores.