Ingredients

One 14-ounce package coconut (5-1/2 cups)

2/3 cups sugar

6 Tablespoons flour

1/2 teaspoon salt

4 egg whites

1 teaspoon almond extract, optional

8 ounces chocolate chips, melted

Whole almonds

Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and extract. Chill dough for 20 to 30 minutes. Top cookie sheet with parchment paper. Encase one almond in coconut mixture to form 1-inch ball. Rinse hands in cold water, if necessary, to keep coconut mixture from sticking to fingers. Bake about 20 minutes until lightly browned. Cool completely on wire rack. Melt chocolate for 1 to 2 minutes on high in microwave and stir until smooth. Dip top of coconut ball in melted chocolate and cool in refrigerator until chocolate is set, about 20 minutes. Store in airtight container.

Note: For a less sweet candy, use 1/2 unsweetened coconut. Also, try 4 ounces semi-sweet and 4 ounces milk chocolate for a richer flavor.

Makes: about 3 dozen

• Primrose Inn Historic Bar Harbor B&B on VirtualCities.com
• Primrose Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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