Recipe Summary

30 mins
10 mins
30 mins
1 hr 10 mins
about 80 cookies


Ingredient Checklist


Instructions Checklist
  • In an extra--arge bowl, allow egg whites to stand at room temperature for 30 minutes. Line four large cookie sheets with parchment paper or lightly grease and flour the sheets; set aside.

  • Beat egg whites, vanilla, coconut extract, cream of tartar, salt and cinnamon with electric mixer on high speed until soft peaks form (tips curl). Gradually add powdered sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Fold in coconut, half at a time.

  • Using an ice cream scoop with 1-inch bowl (or a tablespoon measure), drop coconut mixture in mounds 2 inches apart on prepared cookie sheets. Bake in a 325 degrees F oven for 10 to 12 minutes or until bottoms are light brown. Cool on wire racks.

  • In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until chocolate melts. Cool slightly. Dip bottoms of cookies in melted chocolate mixture or drizzle chocolate over tops. Place on a piece of waxed paper and let stand until set. Makes about 80 cookies.


Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze undipped cookies for up to 3 months. Thaw cookies; dip bottoms of cookies in melted chocolate.

Nutrition Facts

54 calories; fat 3g; cholesterol 0mg; saturated fat 2g; carbohydrates 7g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 6g; protein 1g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; sodium 20mg; potassium 38mg; calcium 0mg; iron 0.2mg.