Preheat oven to 325. In a mixing bowl, combine coconut, sugar, cocoa
powder, flour, and salt. In another mixing bowl, combine corn syrup, egg
whites, and vanilla, mixing with an electric mixer until soft peaks form.
Mix wet ingredients with dry ingredients just until moistened. Using a
small 1 1/2" diameter ice cream scoop, place 15 small mounds of coconut
mixure 1 1/2" apart onto a prepared, foli-lined baking sheet. Bake for
18 minutes or until set.
