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
Line cookie sheets with parchment paper or aluminum foil. Spray with no-stick cooking spray; set aside.
Combine egg whites, corn syrup and almond extract in bowl. Stir with fork until well mixed.
Combine coconut and flour in another bowl; stir until coconut is no longer lumpy. Stir in baking chips. Pour egg mixture over coconut mixture. Stir until well mixed. Refrigerate 15 minutes.
Heat oven to 350°F.
Drop dough by heaping tablespoonfuls, 1 inch apart, onto prepared cookie sheet. Press firmly into mounds. Bake 11-13 minutes or until golden brown. Let cool 5 minutes; remove from pan. Cool completely.
Melt bittersweet chocolate and shortening in 1-quart saucepan over low heat; stir until smooth. Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid.
- If dough becomes too sticky, chill 15 minutes or until it is easy to handle.
- To measure coconut, place coconut in 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.