• 1 (14 ounce) package sweetened, flaked coconut
  • ⅓ cup white sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 pinch salt
  • 3egg whites, room temperature
  • 8 ounces semisweet chocolate chips
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Line a baking sheet with parchment paper.

  • Step 3

    Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.

  • Step 4

    Beat egg whites in a bowl until soft peaks form.

  • Step 5

    Fold coconut mixture into egg whites until just combined.

  • Step 6

    Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.

  • Step 7

    Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.

  • Step 8

    Line baking sheet with new piece of parchment paper.

  • Step 9

    Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

  • Step 10

    Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

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