One of the first things Dave did when he got back from New York last weekend was to start cooking. I think we made both these cookies and some ice cream in the same day – because after making an ultra-rich and delicious ice cream (recipe coming soon), we had EIGHT egg whites to use up. What a terrible problem to have! Ha. So we made these cookies and the rest went into a cheesy veggie omelette appropriate for a Lenten Friday.
And we have no regrets.
I’m not even really a coconut person, but when covered in chocolate, I am so there.
Here’s what you need:
4 ounces chocolate chips
3 large egg whites
1/4 cup unsweetened cocoa powder, sifted
3/4 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups sweetened dried coconut (shredded or flaked)
Start by melting the chocolate chips in the microwave or in a double boiler. If you use the microwave, heat in 15-second intervals and stir for a few seconds after each one – it will take fewer rounds thank you think if you stir.
In a mixing bowl, whisk the egg whites until a little bubbly. Add the cocoa, sugar, salt and vanilla with a whisk. Add the chocolate and coconut last. Make sure the coconut is totally coated. Cover and refrigerate for an hour.
Preheat oven to 325 degrees. Line any baking sheets you are going to use either with Silpats or parchment paper and spray down with nonstick spray. Don’t skimp on this one! These are VERY STICKY COOKIES.
Spoon onto cookie sheets – you can space pretty closely because these will not actually rise – technically I think they are candy, not a cookie. Bake 13-15 minutes and do not ovebake! After baking, allow to cool on sheets for ten minutes or so, and then transfer to wire racks.
This recipe is adapted from Joy of Baking with very few changes. Joy of Baking also included all measurements by weight.