2 2/3 C. flake coconut, firmly packed
2/3 C. sugar
1/4 C. unbleached flour
4 egg whites, unbeaten
1 C. sliced almonds
1 tsp. vanilla extract
1 tsp. almond extract
8oz. semi-sweet chocolate, coarsely chopped
Preheat oven to 325 degrees. Combine coconut, sugar & flour. Stir in egg whites, almonds, vanilla & almond extract. Form balls from rounded tablespoonfuls & place 2" apart on lightly greased cookie sheets. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool. Chocolate edge: Melt chocolate in double boiler, stirring until 2/3 melted; remove from heat & continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on wax paper to allow chocolate to set.
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