Recipe from Everyday Food
Husband-Tested in Marimar’s Kitchen (Alice’s daughter-in-law)
Yield: 2 dozen cookies
While visiting our family in Mexico, my
daughter-in-law treated us to these FABULOUS cookies. The texture was a mix between chewy and
crunchy, a perfect cookie bite for chocolate lovers.
3 cups confectioners' sugar (powdered sugar), sifted
¾ cup Dutch-process cocoa powder (spooned and leveled)
½ teaspoon fine salt
¾ cup semisweet chocolate chips (5 ounces)
1 cup roughly chopped toasted almonds (Marimar used a small chopper for this task.)
¾ cup sweetened shredded coconut (Unsweetened
would probably work just fine.)
4 large egg whites
Directions
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. Bake until tops are dry and cracked, 15 to 18
minutes, rotating sheets halfway through. Let cool completely on sheets on wire
racks.
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