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    Mounds Cookies


    Source of Recipe


    Rosie's Cookie Book

    List of Ingredients




    1 cup sugar
    4 large egg whites
    6 tablespoons flour
    3 cups shredded sweetened coconut

    GLAZE:
    6 ounces bittersweet chocolate
    4 teaspoons oil

    Recipe



    Preheat oven to 350ºF and line baking sheets with parchment paper. Using whisk, vigorously stir sugar, egg whites and flour in medium size bowl, then stir in coconut. Using melon baller or a tablespoon, scoop mounds of the mixture onto baking sheets, placing 2" apart. Bake until edges and tops just begin to turn golden, about 12 minutes. Cool completely on the sheets. When cookies have cooled, prepare the glaze. Melt chocolate in microwave or over double boiler, then stir in oil. Dip bottom of each cookie in glaze, then set upside down on plate or rack and refrigerate for 1-2 hours. To store, layer in airtight container, using plastic wrap between layers, and store in fridge few days or freeze up to 2 weeks. Makes 14

 

 

 

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