Instructions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. Pour the shedded coconut into a food processor. Process until the coconut flakes look like desiccated coconut, or small coconut pieces.
3. Once shredded, add the sugar, egg whites, cocoa powder, and sea salt into the food processor. Mix until combined.
4. Melt the dark chocolate in a microwave safe bowl. Microwave for 1-2 minutes, stirring to prevent burning.
5. Once melted, pour the chocolate into the food processor along with the vanilla extract. Mix until the melted chocolate is incorporated into the cookie dough.
6. Scoop the cookies onto the prepared cookie sheet. The cookies will not rise, so you may place them less than an inch apart from each other.
7. Bake for 15-20 minutes.
8. Remove the cookies from the oven and allow them to cool at room temperature on a wire rack.
9. Once cooled, serve topped with powdered sugar if you like and enjoy. Store leftover cookies in an airtight container.