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Ingredients
- 4 12 cups toasted shredded coconut
- 12 cup dried apricot, chopped roughly
- 12 cup water
- 34 cup sugar
- 1 tablespoon sugar
- 3 egg whites
Method
- Over mediun heat, in small sauce pan, cook apricots with the 1/2 cup water and 1 table spoon sugar until tender and there is about 1 tablespoon of liquid left.
- Cool slightly.
- Transfer to food processor with a steel blade.
- Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut; process until smooth.
- Transfer mixture to electric mixer and mix in remaining 4 cups coconut.
- Mixture should hold together when pinched.
- With hands or scoop make small mounds.
- Place on cookie sheet lined with parchment paper.
- Bake in 350 degree oven until tops are browned about 10 minutes.
- When cool dip bottoms in melted chocolate, Place cookie bottom side up to let chocolate dry, then turn cook right side up and pipe more chocolate on top.
