1/2 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (15 ounce) can Dutch processed milk chocolate chips
1 cup white sugar for decoration
2 cups large egg whites
1/2 cup packed light brown sugar for glaze
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package French-style shredded coconut
1/2 cup mini semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, sugar and chocolate until smooth. Beat in the egg and vanilla. Combine the sifted ingredients, and mix just until they are combined. Combine the chocolate and milk, gradually stir into the creamed mixture. Finally, fold in the mini marshmallows. Drop the batter by wrapping by inch strips of floured parchment into the prepared cookie sheets, spacing about 1/2 inch apart.
Bake for 9 minutes in the preheated oven, until lightly dirty. Allow cookies to cool on baking sheet for 5 minutes before removing from the baking sheet to cool on wire racks