Tuckers

• 2 1/2 cups unsweetened shredded coconut
• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon food-grade pure rose extract (not rose water); optional
• Red liquid food coloring
• White sanding sugar

1. Cook first 3 ingredients in a medium saucepan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
2. Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
3. Preheat oven to 300u0b0F. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
4. Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
5. Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD:

coconut, egg whites, sugar, vanilla, foodgrade pure rose, red liquid food coloring, white sanding sugar

Taken from www.epicurious.com/recipes/food/views/tuckers-51135000 (may not work)