2 tablespoons light corn syrup
1 teaspoon almond extract
3 cups sweetened flaked coconut
1/3 cup all-purpose flour
1/2 cup white baking chips
2 (1-ounce) squares (1/3 cup) bittersweet baking chocolate, chopped
1/2 teaspoon shortening
- If dough becomes too sticky, chill for 15 minutes or until it is easy to handle.
- To measure coconut, place coconut in large bowl. Separate lumps with hands. Place into measuring cups; do not pack.
- Unopened coconut in plastic bags can be stored up to 6 months at room temperature. Leftover coconut can be stored in container with tight-fitting lid in refrigerator or freezer.