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1
Preheat your oven to 350'F.
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2
On a baking sheet with a silpat liner (or parchment paper) spread the coconut out and toast it for about 10 minutes.
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3
On occasion mix the coconut up to balance out the toasting.
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4
Keep an eye on it, some ovens are hotter then others.
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5
This should take about 10 minutes.
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6
When it's a toasty golden brown shade remove from the oven and cool completely.
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7
The chocolate won't adhere to the coconut if the coconut is still warm.
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8
Melt the chocolate in a double boiler over lightly simmering water.
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9
The amount of chocolate is quite small, but it is enough for this recipe.
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10
In a medium bowl combine the toasted coconut, almond extract and melted organic chocolate.
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11
Stir the mixture until the coconut is totally coated with the melted chocolate.
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12
Using a tablespoon measure press the mixture into the spoon then plop onto a lined baking sheet, make sure your baking sheet is cold, not warm.
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13
I used a silpat sheet so the cookie wouldn't stick.
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14
It worked perfectly.
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15
Parchment would probably work too.
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16
Place the sheet of cookies into the fridge to firm up for about 20 mintues or longer.
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17
These will keep in the fridge for about 3 days, but bet they will get eaten up before that.
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18
Bon Appetit!
