Ingredients

The following ingredients have 4 Servings
  • 4 large egg whites
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 3/4 cups sweetened shredded coconut
  • 1/2 cup semi-sweet chocolate chips (optional )

Instruction

  • Preheat oven to 325 degrees.
  • In a large bowl or electric mixer, beat or whisk egg whites, sugar, vanilla, and almond extract. Mix on a medium-high speed until the sugar is dissolved and the mixture is light and foamy.
  • Fold in coconut until evenly blended.
  • Scoop 2-3 tablespoons of the coconut mixture with a spoon or cookie scoop onto prepared baking sheets lined with parchment paper or silicone baking mats. Place cookies about 2 inches apart.
  • Bake 20 minutes or until lightly browned. Cool completely on a wire rack.
  • Store in airtight container for 3 days at room temperature, or 5 days in the refrigerator.