This is the cookie for coconut lovers, toasty on the outside, chewy on the inside, and so easy to make. You can dip them in melted chocolate like a Mounds bar – but I prefer them as is. Your call.
- 2 2/3 cups coconut
- 2/3 cup granulated sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon almond extract
- Preheat oven to 325º, lightly grease a baking sheet pan.
- In a large bowl, combine coconut, sugar, flour, and salt. Add egg whites and almond extract and stir well.
- Drop tablespoons of mixture one inch apart on baking sheet. Bake for 20 to 25 minutes, remove cookies from baking sheet immediately. Makes 2 dozen.