Ingredients
¾cupegg whites,(from 5 large eggs)
½cupraw sugar,plus an 2 tbsp
pinchsalt
10ozcoconut flakes,sweetened, such as Baker’s
½tspalmond extract
¼tspvanilla extract
1ozsemi-sweet chocolate for drizzling,melted, for drizzling
Preparation
In a heavy saucepan combine the egg whites, sugar, salt, and coconut flakes.
Cook over medium-low heat for about 12 to 15 minutes, stirring frequently until all the ingredients are combined together. The mixture should be sticky and moist, not dry.
Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator for about 30 minutes.
Preheat the oven to 300 degrees F.
Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a Silpat or parchment paper.
Bake for 27 to 30 minutes, or until golden.
Let cool, then melt the chocolate in the microwave, and drizzle on top of the cookies using a spatula or a spoon.
