CHOCOLATE SPICED ALMOND-COCONUT COOKIES

Ingredients Weight Measure
Egg whites 4 ea.
Confectioners sugar 1 cup
Vanilla 1 tsp.
Coconut 1-1/2 cups
All-purpose flour 1/2 cup
TABASCO® brand Original Red Sauce 1/2 tsp.
Semi-sweet chocolate chips 1 cup
Almonds, toasted and chopped 1 cup

Method

  1. Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut, TABASCO® Sauce and flour; mix well.
  2. Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
  3. Bake at 350°F (175°C) for 15 minutes. Remove and cool.

Yield: 48 cookies