Hubby loves these and I know is anxiously waiting for me to make them. They are so easy (3 ingredients) and come from our friend Martha Stewart …
The beauty of these is there is no baking of the cookies, but you do need to toast the coconut (note: I used to hate coconut in the bag but once I toasted it, I realized this is how it’s suppose to be used! Try it!)
1 bag of shredded coconut
1 bag of chocolate chips
8 to 12 drops of almond extract (to your taste, it’s powerful stuff. I’ve used vanilla successfully too)
Line a large rimmed baking sheet with parchment paper and lay out the coconut in a thin layer. Place in oven at 350 and toast about 10 minutes, stirring occasionally to prevent burning. Remove and allow to cool completely. (TIP: I always make MORE and set aside extra in glass jar for Hubby to top stuff with, cereal, yogurt, oatmeal, ice cream)
Melt your chocolate in a double boiler or in the microwave. Remember that there is a fine line in melting and burning so use caution with the microwave (personally I wouldn’t do it that way).
Add toasted coconut (keep the parchment paper and tray handy!) and extract to melted chocolate and stir til combined. Press 1 tbs mixture on the parchment paper, trying to keep a “mound” pressing gently.
Refrigerate cookies til completely set, about 20 minutes. These are best kept cool for obvious reasons =D
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