Midnight Cookies

1. 1

   Preheat the oven to 425 and line a baking sheet with baking parchment.

2. 2

   Put the egg white in a large, clean, grease-free bowl and whisk until stiff peaks form.

3. 3

   Add the sugar to the whisked egg white, a spoonful at a time, whisking well between each addition until the sugar is fully incorporated.

4. 4

   The mixture should be completely smooth and glossy in appearance.

5. 5

   Use an electric mixer for speed.

6. 6

   Fold in the almonds, chocolate chips, cherries and coconut.

7. 7

   Place 9 spoonfuls on the baking sheet.

8. 8

   Place in the oven, close the door, then turn off the oven.

9. 9

   Leave cookies overnight (or atleast 6 hours) and don't open the door.

10. 10

    Serve the cookies for breakfast.

* Per serving · 4 servings · Values may vary.

No additional tips available.