Mix in a large bowl:
1 (14 oz) pkg flaked coconut
2/3 c sugar
6 T flour
1/4 t salt
Add until well blended:
4 egg whites
1 t almond extract
1 pkg (8 squares) Semi sweet baking chocolate, melted
Drop by teaspoonfuls onto greased and floured cookie sheet.
Bake at 325 for 20 minutes, or until edges are golden brown.
Immediately remove cookies onto a wire rack. Cool completely.
Dip cooled cookies halfway into melted chocolate. Let stand at room temp or refrigerate on wax paper-lined tray for 30 minutes, or until chocolate is firm.
Yields: 3 dozen
Store in airtight container for 1 week.
No comments:
Post a Comment