What's Cookin', Good Lookin'?

I LOVE chocolate. Don't you? Also, I like eating a BIT healthier when it comes to sweet treats. But really, I just love food. My mom likes finding recipes online and having me execute them.

So here is the newest one: *FLOUR-LESS* chocolate & almond cookies.

Ingredients:

1 cup Unsalted Slivered Or Sliced Almonds

1 cup Sweetened Shredded Coconut

½ cups plus 3 Tablespoons Unsweetened Cocoa

3 cups Powdered Sugar

½ teaspoons Kosher Salt

4 whole Egg Whites, *At Room Temperature

1 Tablespoon Vanilla Extract

¾ cups Mini Chocolate Chips

1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. *While in the oven, crack eggs and leave on counter to reach room temp. Reduce heat to 325ºF.
2. Meanwhile, in a large bowl whisk together cocoa (1/2 cup plus 3 tablespoons total), powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.
3. Line 2 large baking sheets with parchment paper. Spoon batter by the tablespoon onto the baking sheet (this makes ~24) or by heaping tablespoons (this makes ~18 large cookies).
4. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing.

Yummy chocolate cookies studded with almonds and coconut. Gluten-free and low fat so you can have your cookie and a waist line, too!