Ingredients: 1½ teaspoons almond extract,1 tablespoon canola or corn oil,Pinch of cream of tartar,1 large egg white,1/8 teaspoon salt,9 ounces semisweet chocolate, chopped,1 tablespoon sugar,½ cup sweetened condensed milk,1 7-ounce bag shredded sweetened coconut,½ teaspoon vanilla extract
Instructions:
- Preheat oven to 350F.In a medium bowl, combine sweetened condensed milk, salt, almond extract and vanilla extract. Stir to combine.
- Add coconut and stir with a rubber spatula until everything is incorporated.In a very clean bowl, mix egg white at room temperature and 1/8 tsp cream of tartar.
- Whisk or beat on low with a hand mixer until frothy and the cream of tartar has disappeared. Increase speed and beat until soft peaks form. Beat in 1 tablespoon granulated sugar.Gently fold half the beaten egg whites into the coconut, then fold in the other half.Use a small cookie scoop or drop by tablespoons on a cookie sheet lined with a silicon baking liner or parchment paper. Will make about 2 dozen cookies.
- Bake about 10 minutes or until the tops and bottoms of the cookies are golden brown and delicious. Ovens vary – watch the cookies! Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. I transfer the entire baking liner to the rack and dont try to peel them off until they are completely cool.After cookies have cooled, melt 6 ounces of good quality semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler until almost melted.
- Remove from heat and stir to finish melting any remaining bits. Dip each cookie bottom and place on a parchment lined baking sheet.
- Place in the refrigerator until the chocolate sets and they come off the parchment easily.Can be stored in an airtight container for a couple days – if they last that long.
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