Makes 12
Ingredients:
2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 (7 ounce) package sweetened flaked coconut
1/2 cup sliced almonds
Directions:
1 Preheat oven to 350°F Coat a standard (12 cup) muffin tin with cooking spray.
2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 (7 ounce) package sweetened flaked coconut
1/2 cup sliced almonds
Directions:
1 Preheat oven to 350°F Coat a standard (12 cup) muffin tin with cooking spray.
2
In a large bowl, whisk egg whites, sugar, cocoa and salt until combined.
3
Add coconut; mix until well coated. ***I would add the sliced
almonds in at this point with the coconut. They didn't want to stick to
the tops of the cookies!***.
4
Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.
5
Sprinkle with almonds and pat on gently.***See note above***.
6
Bake until almonds are golden, 20-25 minutes.
7
Remove from oven and cool in tin for 5-10 minutes.
8
Run a thin metal spatula around the edges to loosen from pan.
9
Turn out onto rack to cool completely.
10
Cookies keep in an airtight container at room temperature for up to 3 days.
