Tuesday, December 2, 2014


2 eggs, separated
1/2 cup honey
2 tsp vanilla extract
1/4 tsp almond extract
2 cups unsweetened flaked coconut
1 1/2 cups sliced almonds
1/4 cup mini chocolate chips

Preheat oven to 350. While egg whites until still. Place in separate bowl. Combine yolks and honey. Add vanilla and almond extract. Mix in the coconut, almonds, and chips.
Scoop uniformly onto parchment lined tray sprayed with nonstick cooking spray. Gently press them to hold a better shape as they with be very loose and just make little piles as you scoop them. They will need a little coaxing to be pretty. Add sprinkles.
Bake around 10 minutes. Watch closely. You know they're done when the are toasty! Cool and peel off of sheet gently. You can freeze these for later too. Makes around 30 with a 2oz cookie scoop,