Chocolate Coconut Macaroon Cups

1. 1

   Preheat oven to 350F Coat a standard (12 cup) muffin tin with cooking spray.

2. 2

   In a large bowl, whisk egg whites, sugar, cocoa and salt until combined.

3. 3

   Add coconut; mix until well coated.

4. 4

   ***I would add the sliced almonds in at this point with the coconut.

5. 5

   They didn't want to stick to the tops of the cookies!

6. 6

   ***.

7. 7

   Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.

8. 8

   Sprinkle with almonds and pat on gently.

9. 9

   ***See note above***.

10. 10

    Bake until almonds are golden, 20-25 minutes.

11. 11

    Remove from oven and cool in tin for 5-10 minutes.

12. 12

    Run a thin metal spatula around the edges to loosen from pan.

13. 13

    Turn out onto rack to cool completely.

14. 14

    Cookies keep in an airtight container at room temperature for up to 3 days.

No additional tips available.