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- 1 7 ounce package (2 2/3 cups) flaked coconut
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon finely shredded orange peel
- 1/4 teaspoon salt
- 3 egg whites, lightly beaten
- 1 teaspoon vanilla
- 3/4 cup miniature semisweet chocolate pieces
- 1 teaspoon shortening
1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper or lightly flour and grease cookie sheets; set aside.
2. In a medium bowl combine coconut, sugar, flour, orange peel, and salt. Add egg whites and vanilla; stir until combined. Stir in 1/4 cup of the chocolate pieces. Drop small mounds of mixture by rounded teaspoons 2 inches apart on prepared cookie sheets.
3. Bake in the preheated oven about 18 minutes or until light brown. Transfer to a wire rack; cool completely.
4. In a small saucepan melt the remaining 1/2 cup chocolate pieces and shortening over low heat, stirring until chocolate melts. Drizzle chocolate mixture over cooled cookies.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Chill for up to 3 days or freeze for up to 3 months.
- cal. (kcal) 106,
- Fat, total (g) 5,
- chol. (mg) 4,
- carb. (g) 14,
- fiber (g) 1,
- sugar (g) 11,
- pro. (g) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Folate (µg) 4,
- sodium (mg) 53,
- Potassium (mg) 46,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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