1/2 cup PLANTERS Slivered Almonds, coarsely chopped
1/2 oz. BAKER'S Semi-Sweet Chocolate, finely chopped
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Let's Make It
Heat oven to 325°F.
Combine coconut, sugar, flour and salt in large bowl. Add egg whites and extract; mix well. Stir in nuts and chocolate.
Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.
Prepare using almond flour.
How to Store
Store in tightly covered container at room temperature up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.