I have made them only a couple of times before and not been totally happy with the result. The problem has been that the cookies float out and don't retain their peaks. Still good to eat, but just not perfect looking. I am very happy with how these look. The secret: gently heating up the mixture in a saucepan to dry it out a bit. They came out a little bit crispy on the outside with a soft middle. Exactly what I was looking for! I am so glad I figured out a better way to make these and still keep them flourless. This is one of the easiest and quickest cookies to make with only 3 ingredients. The chocolate is optional. They are plenty good without it! Enjoy!
Ingredients:
4 egg whites
1 1/4 cups sugar
5 1/2 cups sweetened flaky coconut
8 oz semi-sweet or milk chocolate, chopped (optional)
Preheat oven to 350 degrees F.
Mix all ingredients together in a heavy saucepan and heat on low, stirring frequently, until mixture thickens up and can hold a mound together. This takes about 10 minutes. The mixture should not boil!
When you think the mixture is firm enough, cool slightly. Drop tablespoon size mounds on parchment covered baking sheets. Use your fingers to shape little points. Bake at 350 F until slightly golden brown, 12-14 minutes.
Cool completely on the baking sheets. Transfer cookies to clean baking sheet if you are dipping them in chocolate.
Melt chocolate in a bowl over simmering water or in the microwave and dip bottoms of cookies, scraping of any excess against the rim of the bowl. Place cookies dipped side down on clean parchment and put in the refrigerator until the chocolate is set.
I made mine fairly big and ended up with 16 cookies. Make them smaller and you may get up to 2 dozen. Adjust bake time accordingly.
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