- 4 large egg whites
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- a 7-ounce bag sweetened flaked coconut (about 2 2/3 cups)
- 1 1/2 cups semisweet chocolate chips
- hot shortbread base
- Preheat oven to 350°F.
- In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut. Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.