I must be on a coconut kick right now. A few of the recipes that I am picking out to share have coconut in them. Well, the truth is I do love coconut, so if you don’t, I apologize but there are other days to come that don’t have coconut in the recipe.
These little mounds are pure heaven. Nothing like a ball of coconut with mini chocolate chips in them and drizzled with chocolate all over them. Seriously? Don’t wake me!
1 7oz package flaked coconut (2-2/3 cups)
2/3 cup sugar
1/3 cup GF Flour (Jules Gluten Free)
1/4 teaspoon salt
3 egg whites, lightly beaten
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips
1 teaspoon shortening
*Preheat oven to 325° F. Line two large cookie sheets with parchment paper or lightly flour and grease cookie sheets; set aside.
*In a medium bowl combine coconut, sugar, flour and salt. Add egg whites and vanilla; stir until combined. Stir in 1/4 cup of the chocolate chips. Drop small mounds of mixture by rounded teaspoons 2 inches apart on prepared cookies sheets.
*Bake in oven for about 18-20 minutes until cookies have a slight brown on the tips of the coconut. Transfer to a wire rack and cool completely.
*In a small saucepan melt the remaining 1/2 cup of chocolate chips and shortening over low heat, stirring until chocolate melts. Drizzle chocolate mixture over cooled cookies. I put melted chocolate in a baggie and cut a small piece of the corner off. BE CAREFUL: the chocolate in the baggie will be hot to the touch.
*This recipe was adapted from Better Homes and Gardens Special Interest book – Christmas Cookies 2011