Preparation: Melt your chocolate - either in the microwave in 30 second increments stirring in between each increment, or in a double broiler. Set aside to cool.

Separate your yolks and whites.  You can do this by cracking your egg and transferring the yolk back and forth between the two shells allowing the white of the egg to drain into a bowl.  Discard the shell and yolk.

Add in salt.

Using a stand, or hand mixer - beat eggs whites and salt until frothy. Gradually add the sugar, beating well in between each addition. Beat until mixture forms stiff peaks.

Add in vinegar.

Pour in vanilla extract and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)

Add walnuts and coconut.  Gently fold in.

Add cooled, melted chocolate.

Gently fold in until no more white is showing. Do not stir. Just gently fold it in.

These are a delicate cookie, so make them small. Drop them by the teaspoon onto a greased baking sheet. Bake at 350 for 9-10 minutes. Let sit on the pan for one minute.

Transfer to a wire rack to cool.