Ingredients
The following ingredients have 19 Servings
- 3/4 cup 5 large egg whites
- 1/2 cup + 2 tbsp raw sugar
- pinch of salt
- 10 oz sweetened coconut flakes (Baker's)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)
Instruction
- In a heavy saucepan combine egg whites, sugar, salt and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
- The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
- Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
- Bake 27-30 minutes or until golden.
- Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.
