• 3 1/2 cups Sweetened, flaked coconut
• 1 cup Sliced almonds
• 1/2 cup Sweetened, condensed milk
• 1/2 tsp Almond extract
• 2 Egg Whites
• 1 Tbs Sugar
• pinch of salt
• Warm, melted bittersweet (or semisweet) chocolate

Preheat oven to 350, place rack in center of oven. Grease two large baking sheets and set aside. In a baking pan combine 11/2cups coconut and the almonds. Bake, stirring occasionally, until golden – about 12 minutes. Remove from oven and allow to cool. Leave the oven set at 350. In a large bowl combine the cooled coconut mixture, remaining coconut, condensed milk and almond extract. In another large bowl beat egg whites, sugar and salt until soft peaks form. The, gently fold the egg whites into the coconut mixture. Use a large spoon and form mounds about two inches in diameter on the greased cookie sheets. Bake until golden brown – about 10 minutes. Transfer to racks and let cool. Spread warm, melted chocolate on the bottom of each cookie then place on waxed paper. Place cookies in refrigerator and cool until chocolate is set. To store, place in an airtight container at cool room temperature for up to four days. May be frozen and thawed at room temperature. Makes about 11/2 dzn 2” cookies.

If you have any questions please send us an email or go back to recipes.