I make a batch of these every year for Easter dinner, mostly because I know my Mom likes them. They’re very easy to make, too, which doesn’t hurt.
5 1/2 c. shredded sweetened coconut
4 egg whites
1/2 tsp. salt
1 tsp. almond extract
6 tbl. all-purpose flour
1/4 c. semisweet chocolate chips
4 tbl. butter
Preheat oven to 350°F.
Combine coconut, egg whites, salt, flour, and almond extract and combine well. Drop in 1 heaping tablespoons onto a parchment-lined cookie sheet. Bake 15-20 minutes until set and lightly browned. Allow to cool to room temperature.
Melt butter and chocolate chips together, and drizzle over the cookies. The glaze will set as it cools.