1/2 lb. semi-sweet chocolate bits
4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 1/2 c. sugar
1 c. broken pecans
1 tsp. vanilla extract
3/4 c. shredded coconut

Beat egg whites until foamy with an electric mixer. Add salt and cream of tartar. Continue beating until egg whites are stiff enough to hold peaks, but not dry. Add sugar, 2 tablespoons at a time, beating well after each addition. Fold in remaining ingredients. Drop by teaspoons onto heavy brown paper on cookie sheets. Bake at 300 degrees for 25 minutes. Allow cookies to cool until the paper can be peeled off the cookies.