Preheat oven to 325°. Line 2 baking sheets with parchment paper.
Sift together sugars, cake flour, and cocoa in a large bowl.
Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time.
Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325° for 22 minutes. Cool completely on pan.
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We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.
Tried this using my cuisinart egg beater option, so the "add it on low" was not an option. I think it still came out well, but it would make them smaller to get more bites for your calories! Chewy, airy, yummy!