I make a batch of these every year for Easter dinner, mostly because I know my Mom likes them. They’re very easy to make, too, which doesn’t hurt.
Ingredients:
- 5 1/2 c. shredded sweetened coconut
- 4 egg whites
- 1/2 tsp. salt
- 1 tsp. almond extract
- 6 tbl. all-purpose flour
- 1/4 c. semisweet chocolate chips
- 4 tbl. butter
- Preheat oven to 350°F.
- Combine coconut, egg whites, salt, flour, and almond extract and combine well. Drop in 1 heaping tablespoons onto a parchment-lined cookie sheet. Bake 15-20 minutes until set and lightly browned. Allow to cool to room temperature.
- Melt butter and chocolate chips together, and drizzle over the cookies. The glaze will set as it cools.
