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Ingredients
- 1 (14 ounce) package Baker's Angel Flake coconut (5 1/3 cups)
- 2/3 cup sugar
- 6 tbsp flour
- 1/4 tsp salt
- 4 egg whites
- 1 tsp almond extract
- 1 package (8 ounces) semi-sweet baking chocolate
Preparation
Step 1
Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheets.
Bake at 325 F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
Melt semi-sweet baking chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.