The Pioneer Woman Tasty Kitchen
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Flourless Chocolate, Almond, and Coconut Cookies

4.14 Mitt(s) 7 Rating(s)7 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 5

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Level: Easy

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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!

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

Preparation

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.

3 Comments

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Martha on 8.1.2012

I just baked these and the recipe is a keeper. The next time, though, I’m going to try shortening on the parchment paper to see if they come off easier.

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Hazelbite on 3.28.2012

These look divine! And much like a one bowl recipe my gma used to make. Thanks for sharing.

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shari on 3.28.2012

Wow, these sure are pretty. : )

7 Reviews

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Kasia on 9.25.2012

amazing! i only used 2c sugar, though, because my mom doesn’t like overly sweet things – and these are now her FAVORITE cookies! they’re quick, and they stay delicious on your countertop under glass for over a week (if they last that long…)

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Martha on 8.1.2012

Easy to make and tasted good. The cookies retained their shape.

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Sarah on 7.29.2012

These were delightful. Mine did not turn out as round and tall as yours, but they were perfect to pull apart and share.

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carlene on 7.25.2012

Good alternative for a gluten free diet, although, a little sweet for my tastes.

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Sarah on 7.21.2012

My cookies never solidified- they spread onto the pan and became one thin cookie. I ended up just baking the majority of the batter in a brownie pan instead.

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