Makes 20-24 small cookies
Ingredients
3 cups confectioners’ sugar
3/4 cup cocoa powder
1/2 teaspoon fine salt
3/4 cup semi-sweet chocolate chips
1 cup slivered almonds, toasted and chopped
3/4 cup unsweetened shredded coconut
4 egg whites at room temperature
Directions
- Preheat oven 325 degrees Fahrenheit. Line baking sheet with parchment paper.
- Toast almonds in a dry pan over low heat, about 3 minutes. Coarsely chop them.
- Mix sugar, cocoa powder, salt, chocolate chips, toasted, chopped almonds, and unsweetened shredded coconut until combined.
- Add egg whites. Blend until moistened.
- Drop cookie dough 2 inches apart on prepared sheet using a cookie scoop.
- Bake for 16 to 18 minutes. Rotate sheet halfway through baking time. Cookies should look dry.
- Cool completely.
