This was one of my new holiday cookie concoctions recently, but I thought at the time that it would also be appealing around Valentine’s Day — they’re more candy than cookie. If the idea of tender, dense coconut dipped in dark chocolate appeals to you, then you’ll love ‘em!

Recipe: Cookies & Candies: Chocolate-Dipped Coconut Drops
Makes 3-4 dozen

3/4 cup sugar
1/2 cup egg whites (from 3 or 4 large eggs) (not beaten)
2 1/2 cups unsweetened grated coconut
10 ounces semisweet chocolate, divided

Preheat oven to 350F and line 2 cookie sheets with parchment paper.

Combine sugar, egg whites and coconut in a bowl and stir. Measure out teaspoonfuls of the mixture and place 1 inch apart on the cookie sheets. (This can get a little sticky, so have a finger bowl of water and a towel nearby!) Chill for 30 minutes.

Bake for 10-12 minutes or until light golden brown on the edges. Let cool completely on the cookie sheets.

Melt half the chocolate in a small bowl. Carefully dip the base of each cookie into the chocolate and place back on the parchment-covered tray, chocolate side down. Allow chocolate to set completely.

Melt remainder of chocolate and re-dip the base of each cookie. Again, replace on tray and allow chocolate to set completely.

Pairing: Okay, it’s not a wine. But I’m just saying — these are really tasty with a glass of good Bourbon.