By Brenda Storch, Messianic Rebbetzin of The Tabernacle
I’m sure this recipe was meant to be served warm, but I actually enjoy it either warm or cold. My suggestion: Serve it warm for a small Shabbat dinner, and enjoy the cold leftovers the next day.
14 oz sweetened coconut shredded
14 oz sweetened condensed milk
1 tsp pure vanilla extract
2 large egg whites, at room temp
3 bars good grade baking chocolate
Preheat oven to 325 degrees. Combine coconut, condensed milk and vanilla in a large bowl. Whip egg whites on high speed until stiff. Fold into coconut mixture.
Using a small to medium ice cream scoop drop batter onto cookie sheet lined with parchment paper. Scrape top of dipper with a knife to make cookies all the same size. Bake 30 min. until golden brown, cool.
When cool, melt chocolate in microwave at 30 second intervals, stirring each time, until melted. Hold cookie by the sides and dip bottom of cookie only. Place on cookie sheets lined with wax paper and freeze until chocolate is firm.
Serves: 20-22 cookies