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Do you love the rich, crackly top of a pan of brownies?
Do you have waaaay too many egg whites hanging out in your fridge because you just made the best pudding ever?
Do you go crazy for the perfect chocolate, almond, coconut combo of an Almond Joy?
Are you gluten free? Looking for a low fat dessert? Craving milk and cookies? A chocolate freak?
What are you doing still staring at the computer?
Go. make. these. cookies.
You won’t be sorry.

Flourless Chocolate, Almond, and Coconut Cookies
Yield: About 24 small cookies or 18 large ones
Recipe by Neighborfood

1 cup unsalted almond slivers or slices*
1 cup sweetened shredded coconut*
3/4 cup mini chocolate chips*
1/2 cup plus 3 Tablespoons unsweetened cocoa*
3 cups powdered sugar
1/2 teaspoon kosher salt
4 large egg whites, at room temperature
1 Tablespoon vanilla extract

*Check labels to make sure these products were not processed in a facility that processes other wheat ingredients.

1. Preheat the oven to 350 degrees. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Reduce heat to 325 degrees.

2. Meanwhile, in a large bowl whisk together cocoa, powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen.
Stir in almonds, coconut, and chocolate chips.

3. Line two large baking sheets with parchment paper (I highly suggest using parchment paper on this. I had one cookie that wouldn’t fit and baked straight on the pan and I couldn’t get it off later!). Spoon batter by the Tablespoon onto the baking sheet (this makes 24) or heaping Tablespoon (this makes 18 large cookies).

4. Bake for 14-16 minutes, turning pans and shifting top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing.

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