In the same vein as the one-of-each peanut butter cookies, this is a gluten-free recipe with only 4 ingredients. They result is soft and chewy.
The whites of 2 eggs
13-oz can of Dulce de Leche (available from a Hispanic grocery store)
4 C unsweetened, flaked coconut
1/2 C semi-sweet chocolate chips
In a 325-degree oven, bake the coconut for about 5 minutes, until it is lightly browned. Watch it carefully, so that it doesn’t burn. Remove from the oven and allow to cool.
While the coconut is cooling, beat the egg whites until they are stiff and glossy.
Mix the cooled coconut with the Dulce de Leche, then fold in the egg whites.
Shape into 2-inch balls and place them on a lightly greased cookie sheet. Bake for 20 minutes.
Allow the cookies to cool completely before dipping them in the chocolate. Heat the chocolate chips over a double boiler until they are melted, then drizzle melted chocolate over the cookies or dip half of each cookie into the chocolate. Set on a rack or on waxed paper to allow the chocolate to cool and harden.
Optional: After you dip them in chocolate, you can sprinkle the cookies with coarse salt to add a bit of zing.