- 3/4 cup coarsely chopped pistachios
- 1 cup unsweetened shredded coconut (see note)
- 4 ounces dark chocolate, broken into pieces
- 4 egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Preheat oven to 300° F. Position racks in the middle of oven. Line two baking sheets with parchment paper.
Finely grind pistachios in a food processor. Transfer to a bowl and mix with coconut; set aside.
Gently melt chocolate in a double boiler. Whisk thoroughly when melted; set aside.
In a mixing bowl, whip egg whites until soft peaks form when the beater is lifted. Slowly pour in sugar and vanilla. Keep beating until stiff peaks form. Use a spatula to gently fold half the egg whites into the chocolate mixture. When just combined, carefully fold in half the pistachio-coconut mixture. Repeat.
Scoop rounded tablespoons of batter into mounds about 2-inches in diameter. Evenly space on the prepared baking sheets. Bake for 15 minutes and then switch baking sheets in the oven for even baking. Continue baking until just golden, about 15 minutes. Transfer cookies to a wire rack to cool.
For more intense coconut flavor, spread coconut on a baking sheet and toast in the oven until just barely golden, 4 to 6 minutes. Cool before using.