Preheat the oven to 325℉ and line 3 baking sheets with parchment paper.
Melt the 8 ounces of chocolate in a medium-size microwave-safe bowl. Then add pure vanilla extract and salt, and set aside.
In another medium-size bowl, beat egg whites on medium to high speed until stiff peaks form.
Slowly add the coconut sugar and continue beating about 4 minutes.
Gently fold the melted chocolate in small amounts into the meringue. Then fold in the remaining 2 ounces of chocolate and chopped walnuts.
Scoop 1½ tablespoons of cookie dough for each cookie and place about 2” apart on the parchment-lined baking sheets.
Place in the oven for 10-12 minutes.
Let cool for 10-15 minutes before placing on a rack. Enjoy!