Instructions: 1. 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.

2. Using a small 1 1/2 inch diameter ice cream scoop or a generouse 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 seperate cookies from foil.

Note:
These are delicious, chewy, and easy to prepare. Eat them "as is", or use them to make Sarah Bernhardts (recipe follows).

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