Christina Lane

By Piersa

Ingredients

• 1 cup sweetened flaked coconut
• 3 tablespoons sugar
• 1 tablespoon flour
• pinch of salt
• 1 large egg white (1 1/8 ounces)
• 1/4 teaspoon almond extract
• 1/2 cup semisweet chocolate chips (optional)
• 1 teaspoon oil (for chocolate, if using)

Details

Servings 2
Preparation time 5mins
Cooking time 30mins
Adapted from dessertfortwo.com

Preparation

Step 1

Instructions

Preheat the oven to 350, and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the coconut, sugar, flour and salt. Stir well.

Add the egg white and almond extract and stir very well, until no dry patches remain.

Divide the dough in half with your eye, and then scoop ⅓ of each half onto the baking sheet (to equal 6 cookies total). Using your fingers, press the cookies flat. The flatter, the better.

Place the cookie sheet in the oven, then turn the heat down to 325. Bake for 23-25 minutes. Do not be afraid of darn brown edges!

Let cookies cool on sheet for 1 minute, then move to a rack to cool completely.

If dunking in chocolate: Before serving, melt the chocolate and oil in a double boiler until smooth. Dip the cookies in the chocolate, and serve.

Instructions