Hold on to your socks because this recipe might just blow them right off. I adapted this recipe from the always creative and inspiring Shutterbean. These cookies are a game changer. I am making them for every holiday gathering I have to go to this year – easy, tasty, simple (and gluten free, if that kind of thing blows up your skirt)!
Flourless Coconut Chocolate Cookies (Shutterbean’s original recipe here)
3 cups confectioners sugar
3/4 cup cocoa powder (Dutch process)
1/2 tsp. salt
1 cup chocolate chips
1 cup roughly chopped toasted almonds
1 cup sweetened, shredded coconut
4 egg whites
Roughly chop the almonds…
…and toast them in a pan over medium heat for 10 minutes or so.
Combine the sugar and cocoa in a big bowl or stand mixer. Then stir in the coconut and chocolate chips.
Next stir in the toasted almonds, and lastly the egg whites.
Make sure the ingredients are thoroughly combined. Scoop with a spoon or small disher (I use my handy dandy #20 ice cream scooper) onto a parchment paper lined baking sheet.
Bake on 325 degrees for 15 minutes, rotating the pan once midway during the baking process. When they are done they may look gooey in the middle still but that’s ok.
Seriously, these are in my top 5 favorite cookies of all time. You must make them! And did I mention they are gluten free?!