Step 1

Arrange 2 racks in the middle of the oven, and heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Step 2

Fill a small saucepan 1/3 of the way full with water, and place a small metal bowl on top, making sure the bottom of the bowl is not touching the water. Place 4 ounces bittersweet chocolate chips in the bowl. Heat over medium-high heat, stirring occasionally, until the chocolate is just melted.

Step 3

Remove the saucepan from the heat. Let the chocolate cool until just warm to the touch. Meanwhile, prepare the remaining ingredients.

Step 4

Place 14 ounces sweetened, shredded coconut in the bowl of a food processor fitted with the blade attachment and process until fluffy and snow-like, about 1 minute. Add 1/2 cup granulated sugar, 3 large egg whites, 6 tablespoons cocoa powder, and 1/4 teaspoon kosher salt. Process until combined, about 1 minute.

Step 5

Add the melted chocolate and 1 teaspoon vanilla extract and process until combined, scraping down the bowl as needed, about 30 seconds.

Step 6

Scoop level tablespoons of the dough onto the baking sheets, spacing them at least 1-inch apart, up to 24 per sheet. The cookies won’t spread, but they do puff slightly.

Step 7

Bake until the cookies are shiny and a bit springy when squeezed, about 20 minutes. Transfer to a wire rack and let cool for at least 10 minutes. Dust with powdered sugar if desired before serving.