WHISK Coco Lopez, egg whites, corn syrup, extracts, and salt. MIX coconut shreds in a bowel. ADD dry to wet. CHILL, ROUND, and FREEZE. THAW 30 minutes then BAKE at 375 for about 15 minutes.
275 g coco Lopez
4 egg whites
2 T corn syrup
1/2 T coconut extract
1 t bourbon
3/4 t salt
255 g unsweetened coconut
255 g sweetened coconut
CHOCOLATE DIP. ONCE COOLED, microwave 8 chocolate chips per (reserve 2 chips for tempering) cookie at 50% for about 2 minutes. MIX chocolate then dip, then chill at leaste 15 minutes before serving.