|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Sweetened shredded coconut||1 1⁄4 Cup (20 tbs)|
|Chopped walnuts/Pecans||1 Cup (16 tbs)|
1. Heat oven to 325°. In a deep bowl with mixer on highest speed, whip egg whites to thick foam. Continue to beat while adding sugar, 1 tablespoon at a time, until stiff peaks form, about 6 minutes total. Fold in vanilla.
2. Sprinkle cocoa over whites and fold in. Fold in coconut and chopped nuts.
3. Drop mixture by the tablespoon about 1 inch apart onto buttered baking sheets. Bake until firm and dry to the touch, about 15 minutes. Slide spatula under cookies and transfer to racks to cool. Store airtight at room temperature up to 1 week.