In a double boiler or in a microwave on low power, melt the chocolate. Set aside to cool to room temperature.

Then, in a large bowl, lightly whisk the egg whites. We do not need to form peaks here, just whisked till they are frothy.

Add the cocoa, sugar, salt, and vanilla extract and whisk to combine them together.

Fold in the coconut and melted chocolate, making sure the coconut is completely coated with the chocolate mixture.

Cover the bowl with a cling film and refrigerate for about one hour or so.

Preheat oven to 165 C and line two baking sheets with parchment paper or better still use Silpat.

Place one heaping tablespoons of the batter on the baking sheet leaving about 2 inches in between for the space for them to rise/expand.

Bake for about 13-15 minutes until they are shiny and just beginning to get set, they will harden when you cool them so don't wait for them to completely set in the oven.

Cool on a wire rack and then pack in an airtight container. They stay well till 2 weeks that is if they last so long.