My family always requests these in their Christmas Cookie Stash...
Makes 45 small...I make about 30
- 1/2 c. sugar
- 4 c. sweetened flaked coconut
- 3 egg whites
- pinch of salt
- 2 T. melted butter
- 1/2 t. almond extract
- 1 t. vanilla extract
- 8 oz. dark chocolate, chopped and melted together with
- 1 t. shortening
- 1/2 c. chopped toasted almonds
-Preheat oven to 350. Line baking sheets with parchment or a silpat sheet(preferred). You may also use aluminum foil.
-Mix together first 4 ingredients and add butter and extracts. Mix together well.
-Refrigerate for an hour or more.
-Moisten hands with cold water and grab about a Tablespoon(or more if
you want them big) of the mixture and form into a haystack shape. Press
the mixture together firmly so it doesn't fall apart.
-Place on baking sheet about an inch apart.
-Bake till tops are golden brown, about 15 minutes.
-Let cool on baking sheet. If you try to move them while hot, they will break apart.
-When cool, dip 1/2 of cookie in melted chocolate and then sprinkle the
chocolate with the chopped nuts. Place dipped cookies on baking sheet
lined with foil and set aside till chocolate hardens. You can do the
dipping assembly-line style...works better that way. Grab, dip,
sprinkle, place(and try not to eat).