Preheat oven to 325 degrees.

In the bowl of a food processor, add the coconut and run processor for 1 minute. Add the sugar, and process for another minute. Add the vanilla, salt, and egg whites and process for 1 minute.

Add raspberries and pulse 15 times or until raspberries are broken down into very small chunks.

Use a 1 tbsp. cookie scoop and scoop mounds onto prepared baking sheet. You can put them close together because these cookies don't spread much.

Bake for 28-32 minutes or until tops start to become golden brown. Don't overcook.

Remove from oven and let sit on cookie sheet for 10 minutes. Then slide onto a cooling rack. Use another parchment sheet on the cooling rack to keep the chocolate from getting everywhere.

Once cookies are completely cool, at least 1 hour later, begin melting your chocolate following the brand's directions.

Dip cookie bottoms into chocolate and then set back on parchment paper. Repeat until all cookie are dipped. Using a spoon, drizzle remaining chocolate over the cookies. Let sit until chocolate is completely set up.

Store in an airtight container for up 1 week. Do not refrigerate

If you want to freeze, don't dip into chocolate. Freeze after they cool and then dip them after defrosting.