Ingredients:
(1) 2 2/3 cups flaked coconut (7 oz)
(2) 2/3 cup sugar
(3) 1/3 cup all-purpose flour
(4) 1/4 tsp salt
(5) 3 egg whites
(6) 1/2 tsp vanilla extract or 1/4 tsp almond extract
(7) 2 oz semisweet chocolate, chopped (optional)
(8) 1/2 tsp shortening (optional)
Directions:
Preheat oven to 325 F.
Line cookie sheet with parchment paper.
In a medium bowl stir together 1, 2, 3, 4.
Using wooden spoon, stir in 5 & 6.
Drop coconut mixture by rounded tsp 2’’ apart.
Bake for 20-25 minutes until edges are golden brown.
Transfer to wire rack and let cool.
If desired, in a heavy 1-quart saucepan heat and stir chocolate and shortening over medium low until melted and smooth.
Dip half of each cookie in melted chocolate or drizzle over.
Place cookies on parchment paper and let it stand until set.
Makes about 30 cookies.