1 14oz. bag of sweetened shredded coconut
1 cup sugar
1 cup egg whites
1/4 tsp almond extract
1 tsp vanilla extract
1 cup sugar
1 cup egg whites
1/4 tsp almond extract
1 tsp vanilla extract
1. Mix the coconut, sugar, and egg whites in a large heavy saucepan.
2. Stirring constantly, cook over medium heat until the mixture appears somewhat pasty, about 12 minutes.
3. Remove from heat.
4. Mix in the vanilla and almond extracts.
5. Spread the mixture on a clean baking sheet or in a casserole dish.
6. Refrigerate until cold, about 1 hour.
8. Line another baking sheet with parchment paper.
9. Shape the mixture into balls and place them onto the parchment paper lined baking sheet.
10. Bake the cookies until golden, about 30 minutes.
11. Transfer the cookies to a rack and cool thoroughly.
