1. Start oven, set at Slow, 300° F. Cover a cookie sheet with waxed paper and rub with margarine or shortening.
2. Beat the egg whites stiff. Combine the cocoa, sugar and salt and gradually add to the egg whites, beating until smooth and well beaten. Fold in the cornflakes, then the coconut.
3. Drop from a teaspoon on the prepared cookie sheet. Bake 25 to 30 minutes, until delicately browned. Remove from cookie sheet at once and let cool on the cake rack.