Ingredients
- 1.5 cup flaked sweetened coconut
- 1/2 cup sugar
- 1/4 cup white all-purpose flour
- 1/4 tsp salt
- 3 egg whites, at room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Directions
1 Preheat oven to 325°F. Line 2 baking sheets with parchment paper or aluminum foil.
2 In medium bowl, use a rubber spatula or wooden spoon to combine coconut, sugar, flour and salt.
3 Stir in egg whites and extracts until well blended. Drop by rounded teaspoonful on prepared baking sheets.
4 Bake for 18-20 minutes, or until golden brown. Move cookies with parchment paper or foil and place on rack to cool.
5 When cool, remove from paper or foil and store in sealed container.
You can also drizzle chocolate over them after cooled.
2 In medium bowl, use a rubber spatula or wooden spoon to combine coconut, sugar, flour and salt.
3 Stir in egg whites and extracts until well blended. Drop by rounded teaspoonful on prepared baking sheets.
4 Bake for 18-20 minutes, or until golden brown. Move cookies with parchment paper or foil and place on rack to cool.
5 When cool, remove from paper or foil and store in sealed container.
You can also drizzle chocolate over them after cooled.
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