This is an altered recipe from a cookbook my mother had in the 80's called "Cookies for Kids." They are chewy and delicious!

Peanut-Coconut Clouds

¼ cup chunk style peanut butter (no sugar added)
2 egg whites
½ teaspoon vanilla
Dash salt
2/3-cup splenda
1 1/3 cups flaked coconut, unsweetened

Turn oven to 325, Grease cookie sheets with a little shortening.
In a small saucepan melt peanut butter over very low heat, stirring constantly.
Cool slightly.
In a small mixer bowl beat the egg whites, vanilla, and salt with electric mixer on high speed till soft peaks form.
Gradually add splenda, beating till stiff peaks form.
Fold in the coconut and melted peanut butter.
Drop by rounded teaspoons about 2 inches apart onto the cookie sheet.
Bake at 325 for 15 to 17 minutes or till light golden brown. Let cookies cool on cookie sheets 1 minute.
Makes about 24

Nutrition Info (per cookie):
Calories: 35
Fat: 3
Net Carbs: 1.3
Fiber: 0.6
Protein:1

I got to try these,they sound so good.By chunk style you mean crunchy?

Please, post a photo if you have one I am going to make these with almond butter instead. Will post my findings.

Yep, chunky style. But you can use smooth if that's what you have and they still turn out great!