Preheat the oven to 325°F. In the bowl of a food processor fitted with the metal blade, combine the coconut, sugar, egg whites and salt. Pulse until combined, about 1 minute. Add in the frozen raspberries and pulse until the raspberries are mostly broken down. Pour the mixture into a bowl and stir in the chocolate chips. Using a large cookie scoop or tablespoon, scoop the coconut batter into large mounds onto a parchment-lined baking sheet.

Bake for 20-25 minutes until the tops begin to lightly brown. The cookies will be very soft at this point so allow them to cool for about 10 minutes on the pan so they have a chance to firm up.

Stores well in an airtight container for about a week, or in the freezer for up to 3 months.