- 1/2 cup unsweetened medium shredded coconut*
- 1/2 cup coarsely chopped bittersweet chocolate (pieces will vary in size from shavings to the small peas; about 2 1/2 ounces)
Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
Reduce oven temperature to 275°F. 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. Cool. DO AHEAD Can be made up to 3 days ahead; store in airtight container.