Kind of a cross between a macaroon and a drop cookie, these gluten-free treats are delicious.
INGREDIENTS:
2 oz. unsweetened cocoa powder, about 1/2 cup plus 3 tablespoons
11 oz. powdered sugar, about 2 3/4 cups
1/4 teaspoon salt
3 egg whites, at room temperature
1 teaspoon vanilla extract
1 cup dried, unsweetened coconut
METHOD:
Preheat oven to 350°. Line baking sheets with parchment paper.
Combine cocoa powder, powdered sugar, and salt together in a stand mixer bowl fitted with a whisk attachment.
On low speed and add egg whites one at a time. Add vanilla extract and turn the mixer on high for about 2 minutes, until the batter has thickened. Gently fold in the coconut — don’t mix it in completely.
Drop batter (about the size of a rounded measuring tablespoon) onto the baking sheet. Bake for 13-15 minutes. Cookies should be puffed and cracked. Allow the cookies to cool on the cookie sheet or remove them and let them cool on a wire rack.
