- Makes: 24 servings
- Hands On 20 mins
- Total Time 1 hr
In all our years of testing, we've rarely found a cookie recipe as crazy-simple as this reliable crowd-pleaser. These cookies taste great au naturel--but dipping the bottoms in chocolate adds easy decadence (and looks eye-catching on a cookie tray).
vanilla or 1/4 teaspoon almond extract
semisweet chocolate (optional)
- Preheat oven to 325 degrees . Line 2 cookie sheets with parchment paper; set aside. In a medium bowl, stir together coconut, sugar, flour and salt. Stir in egg whites and vanilla until combined.
- Drop by rounded teaspoon 2 inches apart onto prepared cookie sheets. Bake until golden brown, about 20 minutes. Transfer to wire racks to cool. (Reserve parchment paper if you plan on dipping cookies.)
- If desired, in a small saucepan, melt chocolate and shortening over low heat. Dip bottoms of cookies into chocolate mixture, then place on reserved parchment until set. (You can speed up the process in the refrigerator.)
(Coconut Macaroons)Servings Per Recipe 24, Fat, total (g) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 4, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 11, Niacin (mg) 0, cal. (kcal) 68, vit. A (IU) 0, pro. (g) 1, calcium (mg) 2, sugar (g) 9, Potassium (mg) 39, fiber (g) 1, sodium (mg) 55, sat. fat (g) 2, Riboflavin (mg) 0, iron (mg) 0, chol. (mg) 0, Thiamin (mg) 0, vit. C (mg) 0