How you do judge a cookie’s success? Mine get tested and approved by a very persnickety five-year-old, who likes to throw around words like “bestest”, and “goodest”, and “totally awesome.”

A new one got thrown into the mix today when I tried these Flourless Chocolate, Almond and Coconut Cookies shared by Courtney. A declaration so emphatic, I would say this cookie recipe hit it out of the park … at least to a sticky-fingered 5-year-old. Who looks like he’s been eating mud pies right about now.

After one bite of this cookie, they were declared the best thing I’ve ever made. So good, in fact, they should have the honor of being left out for Santa Claus this year. High praise indeed. I loved how easy these were to make, and the toasted almonds and coconut really did it for me.

You will need: slivered almonds, flaked coconut, cocoa, powdered sugar, kosher salt, egg whites, vanilla, and mini chocolate chips.

Preheat oven to 350ºF. Spread almond slivers evenly on a large rimmed baking pan.

Place in the oven and toast for about 7-8 minutes, turning once halfway through, until golden brown and fragrant. Reduce heat to 325ºF.

In a large bowl whisk together cocoa, 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 …

Gently stirring until combined.

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). Bake for 14-16 minutes, turning pans and moving the top to bottom rack halfway through.

Cookies are finished when the tops are shiny and cracked. 

Slide the cookies off the pans and allow to cool completely before removing.

A big thanks to Courtney for sharing her recipe and giving us our new “Santa Clause Cookie.” Be sure to visit her blog, Bake. Eat. Repeat, where she focuses on hearty, home-cooked meals made with fresh ingredients … and even gets her husband to help!

Recipe notes: If you don’t have kosher salt, you can substitute half the amount of regular salt.

Recipe

Flourless Chocolate, Almond, and Coconut Cookies

by Courtney on March 27, 2012 in Gluten Free, Special Dietary Needs
See this recipe post on Courtney’s site! March 27, 2012

Gluten FreeSpecial Dietary Needs

4.14 Mitt(s) 7 Rating(s)

Prep Time 15 Minutes

Cook Time 15 Minutes

Difficulty Easy

Servings 18

18

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Recipe Description

Dark chocolate cookies studded with almonds and coconut. The goodness of an Almond Joy and the crackly top of a brownie in cookie form. Gluten-free and low fat so you can have your cookie and a waist line, too!

Preparation Instructions

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. 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. (I highly suggest using parchment paper. I had one cookie that wouldn’t fit and baked straight on the pan and I couldn’t get it off later!) 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.

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

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!