ALMOND CHOCOROONS

Almond Chocoroons

3 cups shredded coconut

1 1/2 tbsp cornstarch

3/4 cup sugar

3 egg whites

1/2 tsp vanilla

10 ounces bittersweet chocolate, chopped

2 tbsp vegetable shortening

1 cup raw almonds

Heat the oven to 350 F. Mix the coconut, cornstarch, sugar, egg whites, and

vanilla in a heatproof bowl (or a double boiler). Set the bowl over a pot of

boiling water. Heat for 4 minutes. Stir often. Remove from the heat and set

aside. Spoon out the coconut mixture by the tablespoonful. Place on an

ungreased baking sheet. Bake at 350 F for about 15 minutes or until lightly

golden but still soft. Remove immediately to a wire rack to cool. Place the

chocolate and the vegetable shortening in a small microwave-sofe bowl. Heat for

1 minute and 15 seconds. Stir until smooth, microwaving in 15-second increments

if needed. Place one cookie on a fork and gently press 1 to 2 almonds on the

top, so they adhere to the cookie. Holding the fork over the bowl of chocolate,

carefully spoon the chocolate over the top. Allow the excess to drip back into

the bowl. Place the cookie on a rack over a waxed-paper lined baking sheet.

Repeat

with the remaining cookies. Place the rack in a refrigerator for the chocolate

to set, at least 20 minutes.

Makes 2 1/2 dozen cookies