Ingredients
2 cups sweetened shredded coconut1/2 cup finely chopped macadamia nuts1/3 cup sugar3 tablespoons baking cocoa2 tablespoons all-purpose flourPinch salt2 large egg whites, lightly beaten1 tablespoon light corn syrup1 teaspoon vanilla extract4 ounces semisweet chocolate, melted
Preparation
Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Dip half of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
