| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 48 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter; softened |
| 1/2 | c | Powdered sugar; sifted |
| 1 | ts | Vanilla extract |
| 3 | Egg whites; beaten | |
| 1/2 | c | All-purpose flour; sifted |
| 2 | tb | Unsalted butter; melted |
| 4 | oz | Semisweet chocolate; chopped |
| 1/3 | c | Finely shredded coconut |
INSTRUCTIONS
TO FINISH Preheat oven to 425 F (220 C). Grease several baking sheets with butter. In a medium-size bowl beat 1/4 cup butter with powdered sugar until creamy; beat in vanilla. Gradually beat in egg whites. Fold in flour, then 2 tablespoons melted (cooled) butter. Drop small teaspoonfuls of mixture onto prepared baking sheets, spacing well apart; flatten each teaspoonful slightly. Bake about 8 minutes or until lightly browned around edges. Using a spatula, immediately remove cookies from baking sheet to a wire rack; cool. Melt chocolate in a small bowl placed over a pan of hot, but not boiling water. When cookies are cool, spread each one with a thin layer of melted chocolate; allow chocolate to set slightly then sprinkle with coconut. Place in a cool place until chocolate sets completely. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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