( MAKES 30 )
This is a gluten-free recipe.
- Combine the sugar, coconut, cocoa powder, vanilla, salt and egg whites in a heavy saucepan. Stir well. Place on low heat and stir until the mixtures melts then becomes slightly sticky. Remove from the heat and cool for 20 minutes.
- Preheat the oven to 160C. Line 2 oven trays with baking paper.
- Stir the chocolate chips into the coconut mixture. Place heaped teaspoons of the mixture onto the baking paper about 3cm apart. Bake for about 20 minutes, until just set. They will firm up when they are cool. Transfer to a wire rack to cool.
- Store in an airtight container in the fridge for 4-5 days or in the freezer for up to 2 months.
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