• Cooking Time: 30 minutes
• Servings: 1 dozen
• Preparation Time: 1 1/2 hours
• 3 C (lightly packed) sweetened shredded coconut
• 3/4 C sugar
• 3/4 C egg whites (about 6 large eggs)
• 1 1/2 t vanilla extract
• 9 oz semisweet chocolate chips
• 6 T heavy whipping cream
• 1/4 t vanilla extract
• 1/4 t almond extract

1. Mix coconut, sugar and egg whites in large heavy saucepan
2. Cook over medium heat until mixture appears somewhat pasty, stirring occassionally (about 12 minutes)
3. Remove from heat.
4. Mix in 1 1/2 t vanilla extract
5. Spread out coconut on a baking sheet and refrigerate until cold, about 45 minutes.
6. Preheat oven to 300.
7. Line another baking sheet with parchment paper.
8. Press 1/4 C coconut mixture into pyramid shape (about 1 1/2 inches high).
9. Place on prepared sheet.
10. Repeat with remaining mixture.
11. Bake until golden, about 30 minutes.
12. Transfer to rack and cool.
13. Set cookies on rack over rimmed (foil covered) baking sheet.
14. Stir chocolate and heavy cream in a heaby saucepan until melted and smooth.
15. Remove from heat.
16. Mix in 1/4 t vanilla and 1/4 t almond extract.
17. spoon ganache glaze over cookies.
18. Refrigerate until glaze sets (at least 2 hours)
19. Store air-tight or freeze.

The recipe makes 12 large cookies. I like to reduce the size and make about 2 dozen small cookies. Baking time will reduce. If the chocolate thickens too much, add more cream while reheating the glaze.