If you like coconut…. if you like chocolate…. if you like being happy…. then you will love these simple little cookies.
So yummy, I’ve made them several times already. Egg white mean they’re really healthy for us right? They are best within the first few days, so buy some coffee or milk and prepare yourself.
mixing together dry ingredients,
special photocopy keepsake of Greta’s cookbook,
baking in the oven,
to a toasty brown!
After cooled, I dipped the cookies halfway in melted dark chocolate and cooled more on wax paper. :)
Based on a recipe from a friend’s Better Homes and Gardens cookbook. Thanks Greta!
Prep: 15 min – Bake: 20 min per batch – Oven: 325*F – Makes: about 30 cookies
- 2 2/3 cups flaked coconut (7 oz.) – I prefer unsweetened, but sweetened works too!
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 3 egg whites
- 1/2 tsp vanilla or 1/4 tsp almond extract
- 4 oz. semisweet chocolate (optional)
- 1 tsp vegetable oil (optional)
1. Preheat oven to 325*F. Lightly grease a large cookie sheet or line it with parchment paper; set aside. In medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites, half tsp of the vegetable oil, and vanilla or almond extract.
2. Drop mixture by rounded teaspoons (or I think as big as you want, they will spread out) 2 inches apart onto prepared cookie sheet. Bake for 20 to 25 minutes or until edges are light brown. Rest on sheet for 1-2 minutes. Transfer cookies to a wire rack and let cool.
3. If desired, in small saucepan melt chocolate and shortening over low heat, stirring often. Dip half of cookie in melted chocolate or drizzle melted chocolate over tops in a criss-cross pattern.
Yummy! If you try it out, I’d love to know what you think!