A cookie for coconut lovers. A sublime mix of crispy, caramelized golden edges, and chewy goodness inside. An awesome exchange cookie, and an even more awesome way to use up the three dozen egg whites serendipitously left over from my ice-cream making binge. This cookie is easily a hall-of-famer for its ease alone! It uses natural, unsweetened shredded coconut, (dessicated in some descriptions), which I have never, ever, even once found at my local grocery store. Which says a lot about my local grocery store.…. I always buy it in a large amount at the health food store which has a great bulk foods section. So there. It’s healthy coconut!
In comparing this recipe to others which use sweetened shredded coconut, I found it easily 7X more delicious! It has a much more natural coconut taste and doesn’t overwhelm your mouth with sweetness.
makes 15–16 cookies
3/4 cup sugar
1/4 cup flour
2 1/2 cups unsweetened shredded coconut (see heading)
3 egg whites (or 3 oz. egg whites if you are weighing because you have three dozen left over from previously mentioned ice-cream binge)
1 teaspoon almond extract
pinch of salt
Pre-heat oven to 325 degrees F.
In a large bowl, mix the coconut, sugar, flour, and salt. In a seperate bowl, put the seperated the egg whites and vanilla and mix. (re-purpose the yolks!) Add to the coconut mixture and mix together well with your hands. (trust me, it’s easier this way!)
Using a tw0-tablespoon sized cookie scoop, portion out the coconut mixture. You can either leave the cookies in a rounded shape, or with slightly wet hands, shape them into pyramids. I love the extra corners this gives the cookie-more opportunity for the yummy caramel-ness on all the egdes!
Place on a parchment or silpat lines baking sheet. Leave about an inch of space between cookies and bake for 16–18 minutes, turning pan 180 degrees halfway through. The cookies should be getting a nice golden brown color on the tip, edges, and around the bottom.
For dipping in chocolate:
3 ounces of high quality semi-sweet or bittersweet chocolate–chopped into small pieces (Ghirardelli is a pretty good brand available in most grocery stores)
Fashion a double boiler using a stainless steel bowl over a small pan with about an inch of simmering water. Don’t let the water touch the bowl. Place the chocolate into the bowl and let slowly melt, stirring occasionally.
Remove the chocolate from the heat making sure none of the water makes it’s way into the bowl, as this will ruin your chocolate.
Dip or drizzle your cookies with the chocolate, then setting onto the parchment/silpat lined baking sheet to set.
Cookies keep well for 2–3 days in an airtight container–although they will soften a bit.