Recipe - Chocolate Crisps

One fourth cup Unsalted butter; softened
One half cup Powdered sugar; sifted
1 teaspoon Vanilla extract
3 Egg whites; beaten
One half cup Allpurpose flour; sifted
2 tablespoon Unsalted butter; melted

TO FINISH
4 ounce Semisweet chocolate; chopped
1/3 cup Finely shredded coconut

Preheat oven to 425 F (220 C). Grease several baking sheets with butter.
In a mediumsize bowl beat One fourth cup butter with powdered sugar until creamy;
beat in vanilla. Gradually beat in egg whites. Fold in flour, then 2
tablespoons melted (cooled) butter. Drop small teaspoonfuls of mixture onto
prepared baking sheets, spacing well apart; flatten each teaspoonful
slightly. Bake about 8 minutes or until lightly browned around edges.
Using a spatula, immediately remove cookies from baking sheet to a wire
rack; cool. Melt chocolate in a small bowl placed over a pan of hot, but
not boiling water. When cookies are cool, spread each one with a thin
layer of melted chocolate; allow chocolate to set slightly then sprinkle
with coconut. Place in a cool place until chocolate sets completely.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini