Ingredients
- Heaping 3/4 cup sugar
- Scant 1/2 cup egg whites (from about 3 eggs)
- 3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded)
- 4 ounces semisweet chocolate, melted
Directions
Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
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By nfwetmore
on December 05, 2010
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Found this receipe a few years ago. Since then it has been all the rave with family and friends. Definetly the most requested item and everyone fights to get them. I personally don't think their difficult to make but can be time consuming. I like to drizzle chocolate on top to give a finished look. Also found that an extra small scoop helps to keep them together and uniform when baking.
By moonstonemama
Madison, WI
on June 02, 2009
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Of all the cookies and treats I've made for my coworkers, this is the most requested! I use less egg and more coconut because otherwise the egg bleeds out too much during baking. I also use half unsweetened and half semi-sweet chocolate. The unsweetened chocolate helps to temper the sweetness of the mounds of coconut. These are a simple, though time consuming cookie, and are well worth time!
By nalfrey_7563075
Dallas, TX
on April 09, 2007
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This was an excellent end to our Easter Brunch. It was very easy too!
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