Recipe Details
Ingredients
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1(14 ounce) packagesweetened, flaked coconut
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⅓cupwhite sugar
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1tablespoonall-purpose flour
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½teaspoonvanilla extract
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½teaspoonalmond extract
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1pinchsalt
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3egg whites, room temperature
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8ouncessemisweet chocolate chips
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Line a baking sheet with parchment paper.
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Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
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Beat egg whites in a bowl until soft peaks form.
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Fold coconut mixture into egg whites until just combined.
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Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
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Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
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Line baking sheet with new piece of parchment paper.
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Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
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Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe18 | |
| Calories178 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 8g |
40% |
| Sodium 73mg |
3% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 3g |
10% |
| Total Sugars 19g |
|
| Protein 2g |
|
| Calcium 7mg |
1% |
| Iron 1mg |
4% |
| Potassium 134mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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