Ingredients
- 3/4 cup granulated sugar
- 1/2 cup egg whites (at room temperature, from about 3 eggs)
- 1 teaspoon orange extract (or sub hazelnut, almond, vanilla, etc - you decide!)
- 2 teaspoons orange zest (optional)
- 3/4 pound flaked coconut (can sub rough-chopped shredded coconut)
- 4 ounces semisweet chocolate (melted, two ounces at a time!)
How to Make
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Step 1: Whisk all ingredients (EXCEPT the melted chocolate) together in a bowl. Mix well, but do not over mix!
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Step 2: The recipe can be made up to this point and kept refrigerated up to 3 days in advance. Chill the cookie mixture for 3-4 hours, minimum.
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Step 3: Preheat oven to 350°F.
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Step 4: Scoop the coconut mixture with a small (2 teaspoon) cookie scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies.
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Step 5: Bake until light golden, about 12 to 14 minutes.
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Step 6: Let cool completely on the pans.
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Step 7: Note: I melted two ounces of chocolate at a time, in the microwave, in a Pyrex custard cup. A little more time consuming, but less wasted hardened chocolate!
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Step 8: Remove cookies from the pan and DIP THE BOTTOMS ONLY in melted chocolate, then place back on the parchment lined cookie sheet to set up.
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Step 9: Yield: 30 (2-teaspoon) small cookie scoop sized cookies.
Tips & Variations
- Whisk
- Parchment paper
- Small (2-teaspoon) cookie scoop
We hope you enjoy this recipe!
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