Flourless Chocolate, Almond, and Coconut Cookies

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   1.

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   Preheat the oven to 350 degrees F. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan.

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   Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant.

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   Reduce heat to 325 degrees F.

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   2.

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   Meanwhile, in a large bowl whisk together cocoa (1/2 cup plus 3 tablespoons total), powdered sugar, and salt.

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   Continue whisking while adding egg whites and vanilla extract, mixing until just moistened.

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   Dont overwhisk or the eggs will stiffen.

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   Stir in almonds, coconut, and chocolate chips.

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    3.

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    Line 2 large baking sheets with parchment paper.

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    (I highly suggest using parchment paper.

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    I had one cookie that wouldnt fit and baked straight on the pan and I couldnt get it off later!)

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    Spoon batter by the tablespoon onto the baking sheet (this makes 24) or by heaping tablespoons (this makes 18 large cookies).

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    4.

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    Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through.

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    Cookies are finished when tops are shiny and cracked.

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    Slide the cookies off the pans and allow to cool completely before removing.

* Per serving · 4 servings · Values may vary.

No additional tips available.