Delicious, Quick, and Easy Coconut Cookies - Gluten Free

I'm so pregnant I'm ready to pop, so Passover this year was pretty low-key. But my one crowning achievement was this recipe, which was based on another recipe, but honestly I didn't have enough coconut and I thought it had way too much sugar and I was missing one of the ingredients. So I took a swing and it was a huge home run with the family. Ready?

Ingredients

• 1 bag Trader Joe's Unsweetened Flake Coconut (8 oz)
• 2 egg whites
• 1/2 cup sugar
• 1/2 tsp vanilla (or almond extract)
• 1/4 tsp salt (not the table variety)
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Prep two cookie sheets with parchment.
2. Mix the first five ingredients in a bowl. Let it sit for 5 minutes.
3. Give it a good mix and add in the chocolate chips. 
4. Pop on some gloves and start gathering roughly 1/4 cup of "cookie dough" in your hands. Squish the mixture together in your hands to create a mound and pop it on the cookie tray.
5. Push it down just a bit. 
6. Continue with the rest of the dough. 
7. Bake for about 12 minutes, then switch the sheets and bake another 6 minutes until the edges and tops are browning. 
8. Take out of the oven and let cool completely. They'll harden and be crunchy on the outside and soft on the inside. 

Enjoy!