Monday, January 07, 2013

Everyday Food - Flourless Chocolate Almond Coconut Cookies

I should really call these Almond Joy cookies!

Here was another contender for Christmas Cookie 2012!
This is from the last issue (#98) of Everyday Food, December 2012 - page 101

Flourless Chocolate-Coconut Drops

(I'm still going to call these Almond Joy cookies!)


  • 3 cups confectioners' sugar, sifted
  • 3/4 cup Dutch-process cocoa powder (spooned and leveled) -- I used the regular Hershey's Cocoa
  • 1/2 teaspoon fine salt
  • 3/4 cup semisweet chocolate chips (5 ounces)
  • 1 cup roughly chopped toasted almonds
  • 3/4 cup sweetened shredded coconut
  • 4 large egg whites, room temperature


  1. Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate chips, almonds, and coconut. Add egg whites and stir until combined (do not overmix).
  2. Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets.  (sprinkle with holiday jimmies for a festive look)

    Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
Store in airtight containers, up to 3 days.
If everyone doesn't eat them all first.

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