Instructions

1. Preheat oven to 325 degrees F and gather your ingredients.
2. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
3. In a large mixing bowl, add coconut flakes, condensed milk, cocoa powder, espresso powder, vanilla extract and stir to combine.
4. In a medium mixing bowl, add egg whites and kosher salt. Whip egg whites and the 1/4 tsp Kosher salt on high speed until they are medium to firm.
5. Gently fold the egg whites into the coconut flake mixture until combined.
6. Using a medium cookie school (1 1/2 teaspoon), scoop the mixture onto a prepared baking sheet.
7. Bake for 25-30 minutes or until golden (30 minutes works for us if they are made medium size using a medium size cookie scoop.)
8. Allow to cool on a wire cooling rack until completely cool.
9. Optional: Melt dark chocolate melting wafers in the microwave at 30 second intervals until fully melted, stirring in between.​
10. Dip the cookies in the dark chocolate and allow to cool on a baking sheet covered with wax paper. Sprinkle with sea salt crystals. Put in the refrigerator for 20 minutes or until the chocolate has hardened. Enjoy!