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Foodgeek: |
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Servings: |
1 recipe |
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Ingredients: |
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1 oz. unsweetened baking chocolate
1 oz. semi-sweet baking chocolate
1/2 cup Eagle Sweetened Condensed Milk
1/2 tsp. vanilla
1/4 tsp. almond extract (optional)
1 egg white, room temperature
1 dash salt
2 tbsp. sugar
1 pkg. (7 oz.) shredded coconut
24 whole blanched almonds, toasted
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Directions:
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Preheat oven 350°F. Grease and flour 2 lg. baking sheets. In small saucepan, melt chocolates over low heat. Stir to blend. Stir in condensed milk. Stir in vanilla and if desired, almond extract. Let cool. In medium bowl, beat egg white and salt with a mixer until foamy. Gradually beat in the sugar until stiff peaks form. Scrape chocolate mixture into a large bowl. Stir in 1/4 of the beaten egg white. Fold the remaining beaten egg white into chocolate mixture. Fold in coconut. Drop batter with a tbsp. onto baking sheets, making a total of 24 cookies. Top each with an almond, if desired. Bake one sheet at a time, 10-12 minutes or until tops of cookies appear dry, but the centers are still very moist. Carefully remove cookies to a wire rack to cool. Store airtight at room temperature.
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Moist, chewy, and delicious.
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