14ozsweetened shredded coconut(I usually use BAKER'S brand)
6tbspalmond meal(I usually grind whole almonds in the food processor)
Preheat oven to 350 F
Whisk together egg whites, almond meal, matzoh meal, vanilla, and salt.
Add coconut and stir to combine. It can be hard to get it well mixed so don't hesitate to use your hands if necessary.
Mold tablespoons of dough into a tablespoon measuring spoon and carefully slide them onto a cookie sheet covered in a silicon mat or parchment paper. This will result in little domes. The cookies don't spread so they can be placed close together.
Bake for 20 minutes
Remove from the cookie sheet immediately and cool completely on a wire rack. The cookies won't brown except for slightly on the bottom and edges.
Melt chocolate chips and drizzle chocolate over the cookies
Store in a airtight container in the refrigerator for up to a week.