2 cups flaked or shredded coconut
1/3 cup sugar
1 tbsp light corn syrup
2 tbsp flour
3 tbsp unsweetened cocoa powder
1 teasp vanilla extract
2 egg whites
Dash of salt
Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed.
Using a small 1 1/2 inch diameter ice cream scoop or a generous tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully separate cookies from foil.
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