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Beat egg whites until foamy. Add sugar 2 teaspoons at a time until blended and then continue beating until mixture stands in peaks. Add salt with vanilla; fold in chocolate, then coconut. Drop by teaspoons on sheets of heavy brown paper. Bake in slow 325-degree oven for 15 minutes or until done. Tops dry but slightly, but are moist between cracks. Cool 15 minutes and remove from paper with spatula. Do not overcook or they will be hard.
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