Categories: dessert, nondairy, not tried

Ingredients

• 1 package (14 ounces) Baker's Angel Flake Coconut (5 1/3 cups)
• 2/3 cup sugar
• 6 tablespoon flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract
• 1 package (8 squares) Baker's Semi-sweet Baking Chocolate, melted

Directions

1. Preheat oven to 325 degrees.

2. Mix coconut, sugar, flour, and salt in large bowl.

3. Add egg whites and almond extract; mix well.

4. Drop by tablespoonfuls onto greased and floured baking sheets.

5. Bake 20 minutes or until edges of cookies are golden brown.

6. Immediately remove from baking sheets to wire racks.

7. Cool completely.

8. Dip cookies halfway into melted chocolate.

9. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.

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