Preheat the oven to 350 degrees. Spread almonds and shredded coconut evenly on a large rimmed baking pan. Place in oven and toast for about 7-8 minutes, turning/tossing once halfway through. They're finished when they're golden brown and fragrant. Allow to cool slightly before adding to the cookie batter.

Reduce the oven temperature to 325 degrees.

Meanwhile, in a large bowl whisk together cocoa, powdered sugar, and salt. Add 3 egg whites and the vanilla extract and mix until just moistened. If the mixture is still very thick, add the 4th egg white. You're going for a thick, brownie like consistency. Don't over-whisk or the eggs will stiffen.

Stir in the almonds, coconut, and chocolate chips.

Line two large baking sheets with parchment paper. These stick badly on bare cookie sheets, so don't skip this step! Spoon batter by the Tablespoon onto the baking sheet (this makes 24) or heaping Tablespoon (this makes 18 large cookies).

Bake for 14-16 minutes, turning pans and shifting top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Allow to cool for a few minutes on the pan, then slide the parchment paper off the pans and allow to cool completely before removing the cookies. Sprinkle with sea salt, if desired. Cookies can be stored in an airtight container for 3 days.