These easy-to-make cookies are flourless, like meringues. Unlike meringues, these cookies are both crispy and flat. This is due to the small amount of fat in the cocoa powder (so worth it!), which prevents egg whites from maintaining peaks when beaten. Whatever the reason, Chocolate Coconut Crisps are delicious. Try a batch today!
Ingredients (makes 48 cookies)
3 egg whites
1/2 teaspoon coconut extract
1/4 teaspoon cream of tartar
1 tablespoon cocoa powder
1/4 cup shredded, dried coconut
1 cup white sugar
Directions
Step 1) In scrupulously clean bowl, beat egg whites, coconut extract, and cream of tartar at high speed for 2 – 3 minutes until soft peaks form. It’s OK if the peaks fall over at this point, when you lift the beater out of the mixture.
Step 2) Add cocoa powder, coconut, and sugar – a little at a time – to egg white mixture. Beat at high speed for 1 minute. The egg whites will collapse due to the fat in the cocoa powder; don’t worry, that’s OK.
Step 3) Drop tablespoonsful of the cookie mixture onto a greased cookie sheet, leaving 1 – 2 inches between cookies. Bake in a preheated 300 degree oven for 20 minutes.
Cool on a cooking rack and Enjoy!
Crowded Earth Kitchen 