Chocolate Dipped Coconut Cookies/ Light Spring Cookie

Clean up the kitchen before starting the cookie preparation.

Cut the recipe in half due to insufficient coconut.

Measure and add 1 cup and 1/3 of shredded coconut to a mixing bowl.

Add 1/3 cup of granulated sugar to the coconut.

Add 1 1/2 tablespoons of flour, leveling it off with a finger.

Stir the coconut mixture briefly to combine the ingredients.

Add 1/4 cup of egg whites (about 2 large eggs) to the mixture.

Add a splash of vanilla extract (about 1 teaspoon) and a pinch of salt.

Use a hand mixer to mix the ingredients until combined.

Prepare a baking sheet with parchment paper.

Scoop the cookie mixture onto the parchment paper, compacting them slightly.

Preheat the oven to 350°F (175°C).

Once the cookies are baked, allow them to cool before making the chocolate glaze.

In a bowl, add 1/2 stick of softened butter and approximately 4 ounces of chocolate chips.

Melt the butter and chocolate chips together in the microwave until fully melted.

Decide whether to dip the cookies in chocolate or drizzle it on top.

Dip half of the cookies in the chocolate mixture and drizzle chocolate on the other half.

Place the dipped cookies in the refrigerator to cool.

Prepare a cookie rack for cooling and displaying the cookies.

Once cooled, arrange the cookies on the rack for display.

Equipment Needed

Spice Level:

Dietary

Allergens