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Active Time:30 minsTotal Time:1 hr 25 minsServings:26Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 25 minsServings:26
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:26
Servings:
26
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupsshredded unsweetened coconut1cupwhole unsalted dry-roasted almonds, preferably skin-on½cupgranulated sugar2tablespoonsunsweetened cocoa powder¼teaspoonground allspice, cardamom, cinnamon or nutmeg¼teaspoonsalt⅓cupchopped dark chocolate or dark chocolate chips3large egg whites, lightly beaten2tablespoonsconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupsshredded unsweetened coconut
1cupwhole unsalted dry-roasted almonds, preferably skin-on
½cupgranulated sugar
2tablespoonsunsweetened cocoa powder
¼teaspoonground allspice, cardamom, cinnamon or nutmeg
¼teaspoonsalt
⅓cupchopped dark chocolate or dark chocolate chips
3large egg whites, lightly beaten
2tablespoonsconfectioners' sugar
DirectionsPosition rack in center of oven; preheat to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.Place coconut, almonds, granulated sugar, cocoa, allspice (or cardamom, cinnamon or nutmeg) and salt in a food processor. Pulse to grind the nuts. Add chocolate and pulse to chop. Gradually add egg whites and pulse until the dough holds together when pinched.Drop about 2 teaspoons of dough per cookie onto the prepared baking sheet, leaving 1 inch between each mound. Using 2 dampened fingers, pinch the dough on four sides to form each into a little peak or a flat-sided pyramid.Bake the cookies until they feel firm-ish and peel away easily from the paper (or mat), 22 to 24 minutes. Transfer the pan to a wire rack until the cookies are completely cool, about 30 minutes.Just before serving, dust the cookies with confectioners' sugar.TipsTo make ahead:Store airtight at room temperature for up to 1 week. Dust with confectioners' sugar just before serving.Equipment:Parchment paper or silicone baking matOriginally appeared: EatingWell Magazine, December 2020
Directions
Position rack in center of oven; preheat to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.Place coconut, almonds, granulated sugar, cocoa, allspice (or cardamom, cinnamon or nutmeg) and salt in a food processor. Pulse to grind the nuts. Add chocolate and pulse to chop. Gradually add egg whites and pulse until the dough holds together when pinched.Drop about 2 teaspoons of dough per cookie onto the prepared baking sheet, leaving 1 inch between each mound. Using 2 dampened fingers, pinch the dough on four sides to form each into a little peak or a flat-sided pyramid.Bake the cookies until they feel firm-ish and peel away easily from the paper (or mat), 22 to 24 minutes. Transfer the pan to a wire rack until the cookies are completely cool, about 30 minutes.Just before serving, dust the cookies with confectioners' sugar.TipsTo make ahead:Store airtight at room temperature for up to 1 week. Dust with confectioners' sugar just before serving.Equipment:Parchment paper or silicone baking mat
Position rack in center of oven; preheat to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place coconut, almonds, granulated sugar, cocoa, allspice (or cardamom, cinnamon or nutmeg) and salt in a food processor. Pulse to grind the nuts. Add chocolate and pulse to chop. Gradually add egg whites and pulse until the dough holds together when pinched.
Drop about 2 teaspoons of dough per cookie onto the prepared baking sheet, leaving 1 inch between each mound. Using 2 dampened fingers, pinch the dough on four sides to form each into a little peak or a flat-sided pyramid.
Bake the cookies until they feel firm-ish and peel away easily from the paper (or mat), 22 to 24 minutes. Transfer the pan to a wire rack until the cookies are completely cool, about 30 minutes.
Just before serving, dust the cookies with confectioners' sugar.
Tips
To make ahead:Store airtight at room temperature for up to 1 week. Dust with confectioners' sugar just before serving.
Equipment:Parchment paper or silicone baking mat
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)94Calories6gFat9gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
