Directions
1. Lightly coat an extra-large cookie sheet with cooking spray. Set aside. 
2. In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in the coconut. 
3. Drop by rounded teaspoons, about 2 inches apart, onto prepared cookie sheet. Bake in a 325 degree F oven about 20 minutes or until the edges are light brown. Transfer to a wire rack; let cool about 30 minutes. 
4. In a small saucepan combine the chocolate and shortening. Cook and stir over low heat until melted. Cool slightly. Pipe chocolate mixture over cookies. Let stand about 30 minutes or until chocolate is set. Store cookies in an airtight container. Makes about 45 cookies. 
Make-Ahead Tip: Prepare, bake, and cool cookies as directed. Layer cookies with sheets of waxed paper in an airtight container. Store up to 3 days. 
