Ingredients
- 24 blanched almonds (whole)
- 1 egg (white)
- 1 d salt
- 120 ml eaglebrand sw cond milk
- 65 gr pkg coconut (shredded)
- 32 gr unsweetened baking chocolate
- 32 gr semisweet baking chocolate
- 26 gr sugar
- 2 gr vanilla
- 1 gr almond extract
Moist, chewy, and delicious. Preheat oven 180ºC . Grease and flour 2 lg baking sheets. In sm saucepan, melt chocolates over low heat. Stir to blend. Stir in condensed milk. Stir in vanilla and if desired, almond extract. Let cool. In med bowl, beat egg white and salt with a mixer until foamy. Gradually beat in the sugar until stiff peaks form. Scrape chocolate mixtrue into a lg bowl. Stir in quarter of the beaten egg white. Fold the remaining beaten egg white into chocolate mixture. Fold in coconut. Drop batter with a T onto baking sheets, making a total of 24 cookies. Top each with an almond, if desired. Bake one sheet at a time, 10-12 mins or until tops of cookies appear dry, but the centers are still very moist. Carefully remove cookies to a wire rack to cool. Store airtight at room temp.
