6 Fl Oz whipped cream , or raspberry ricotta dip, strawberry
Pre-heat oven to 325 ℉. Butter the cookie sheet thoroughly with soft butter. Flour the sheet and tap out excess. Set aside.
Put the egg white in a mixing bowl and beat it with a fork until frothy. Add the sugar and mix in well. Stir in the flour and a pinch of salt. Stir in the melted, cooked butter and incorporate. Stir in the almonds and the coconut and incorporate well.
Drop a generous tablespoon of cookie mixture onto the cookie sheet and gently spread it out into a 4 inch circle with the back of a fork. Continue in this same manner five more times separating the cookie circles by 2 inch.
Bake the cookies in a pre-heated 325 degree oven for 12-14 minutes. The cookies are done when golden, but still have some white splotches. Immediately lift each cookie with a spatula and turn it over onto the back of an upside down coffee cup. Cool completely. Set aside until ready to serve or store three days in an air-tight container.
To Serve: Gently stir cut strawberries with the sugar. Cover and let sit at least 15 minutes to juice. (Raspberries do not get this treatment.) Spoon the strawberry whipped cream or raspberry ricotta dip into the cookie cups and top with the berries. Serve.