| 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
A Message from our Provider:
“God is humble”