Thanks to those who sent in cookie recipe ideas last week; the recipes all sound terrific! Remember the cookie recipe swap is going on all month long, so keep those cookie recipes coming.
This week’s recipe is a modified version of the recipe that appears on the back of the bags of Baker’s Angel Flake Coconut. This is one of my favorite cookies ever: it’s easy to make, it tastes great, and they are lower in fat than most other cookies (which usually call for butter). You can serve these as-is, or dip them in melted chocolate once they are cooled.
Ingredients:
1 – 14 ounce package Angel Flake Coconut
2/3 cup sugar
6 Tbs. gluten-free flour
¼ tsp. salt
4 egg whites
1 tsp. almond extract
Preheat oven to 325 degrees. Grease and flour a cookie sheet. In a large bowl combine coconut, sugar, flour and salt. Add the egg whites and almond extract and mix well. Drop by tablespoons onto cookie sheet, and then bake for about 20 minutes or until golden. Remove immediately from cookie sheet and allow cookies to cool on wire rack before serving. Yield: 3 dozen cookies.