Chocolate Coconut Cookies

Ingredients

1/2 cup Roberts Butter, softened
1/2 cup sugar
2/3 cup instant cocoa mix
2 Roberts Eggs, separated
1 tablespoon Roberts Milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups flour, sifted
1 teaspoon almond extract
2 cups shredded coconut

Preparation

Cream butter and 1/4 cup sugar together well; stir in instant cocoa mix, egg yolks, milk and 1/2 teaspoon vanilla extract, mixing until well-blended. Combine salt, baking powder and flour; gradually add to chocolate mixture. Form tablespoonfuls of dough into round balls; flatten the center of each ball by pressing with thumb. Combine egg whites, almond extract and remaining vanilla extract; beat until soft peaks form. Gradually add remaining sugar and continue to beat until stiff peaks form; fold in shredded coconut. Fill centers of cookies with rounded teaspoonfuls of coconut mixture; place on buttered baking sheets. Bake at 350° for 10 to 12 minutes. Cool. Frost with Fudge Frosting.