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Ingredients
- 3 c. sweetened shredded coconut (lightly packed)
- 3/4 c. sugar
- 3/4 c. egg whites - (abt 6 large)
- 1 3/4 tsp vanilla extract
- 1/4 tsp almond extract
- 9 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
- 6 Tbsp. heavy whipping cream
Directions
- Mix first 3 ingredients in heavy large saucepan. Cook over medium heat till mix appears somewhat pasty, stirring constantly, about 12 min. Remove from heat. Fold in 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract. Spread out coconut mix on large baking sheet. Chill till cool, about 45 min.
- Preheat oven to 300 degrees. Line another baking sheet with parchment. Press 1/4 c. coconut mix into pyramid shape (about 1 1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mix. Bake cookies till golden brown, about 30 min. Transfer cookies to rack and cold.
- Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat till melted and smooth. Remove from heat. Fold in remaining 1/4 tsp. vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Chill till glaze sets, at least 2 hrs. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)
- This recipe yields about 12 cookies.
- Comments: The combination of chocolate and coconut makes for a luscious treat.
- Yield: 12 cookies
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