1. Cut a piece of wax paper to fit microwave carousel or wind-up carousel; reserve. Sift together flour, cocoa powder and baking powder and reserve.

2. Place egg whites and salt in a medium bowl and whisk with an electric mixer (or balloon whisk) until soft peaks form. Gradually add sugar and continue to beat until mixture becomes glossy and stiff peaks form.

3. With a large metal spoon, gently fold in reserved flour mixture and shredded coconut until fully mixed. Allow to stand for a few minutes.

4. Use half of the batter at a time. Place scant tablespoons of cookie mixture about an inch apart on the prepared carousel. Cook, uncovered, at 100% power in a 650- to 700- watt microwave oven for 2 minutes and 30 seconds. (If you have a low-wattage microwave, cook for 4 minutes.)

5. Remove from oven and transfer cookies on paper to a cooling rack. When cool enough to handle, peel paper from cookies and allow to cool completely on rack.

6. Repeat with remaining cookie batter as above.