1. BEAT the egg whites until stiff peaks form. Continue beating whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the sifted flour and cocoa and then the chocolate and coconut.
2. SPOON onto a baking paper lined baking tray and shape into a 20cm x 10cm log. Bake in a moderate oven 180°C for 35 minutes or until firm to the touch. Cool completely on a wire rack.
3. CUT bread as thinly as possible with a serrated knife. Place on baking trays and bake in a slow oven 140oC for 15 minutes. Turn over and bake for a further 15 minutes or until crisp. Cool on a wire rack before storing in an airtight container until required.