|Semisweet chocolate chips||6 Ounce (1 Cup)|
|Cider vinegar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Chopped walnuts/Pecans||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F.
Line cookie sheets with parchment paper or lightly grease and sprinkle with flour.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
In large clean, dry bowl, beat egg whites with salt until frothy.
Beat in vinegar and vanilla.
Beat in sugar, one tablespoon at a time, until mixture becomes stiff and glossy.
Gently fold in coconut, nuts and melted chocolate until mixture is marbled.
Drop mixture by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake 12 to 15 minutes or until dry on top.
Cool completely on cookie sheets.
Store in airtight containers.