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1
Preheat oven to 325 degrees.
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2
Place the coconut in a medium bowl.
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3
Wash and zest the oranges and mince the zest well.
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4
Squeeze the juice from the oranges, strain, and sprinkle half of it over the coconut.
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5
Toss well.
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6
Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well with the coconut.
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7
Stop adding juice when the coconut is just moist enough to hold a snowball.
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8
Do not overmoisten.
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9
Mix in grated orange zest and set aside.
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10
Place egg whites and salt in the bowl of an electric mixer and beat at medium speed until opaque and loosely foamy.
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11
Increase speed to high and add sugar in a slow stream down the side of the bowl, beating until stiff and shiny.
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12
Remove from machine and fold in the coconut.
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13
Drop by heaping tablespoons onto parchment lined baking sheets and form each into a little mound with moistened fingers.
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14
Bake at 325 for 1012 minutes until cookies are set and tips are browned.
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15
Remove from oven and let cool on rack in pans for 5 minutes, then use spatula to remove cookies from pans and let cool directly on rack.
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16
When cookies are cool, melt chocolate in small metal bowl over gently simmering water.
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17
Dip bottom of each cookie into melted chocolate and place on cookie sheet lined with parchment of wax paper.
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18
Allow chocolate harden and then serve.
