I have been making buckets of icecream lately (playing with my new Cuisinart Icecream churner!) so no surprise I have an abundance of egg whites. Searching for ways to use them I can across this recipe for Flourless Chocolate, Almond and Coconut Cookies which looked awesome. They are! I have altered the recipe because 3 cups of sugar seemed over kill and I'm glad I did. Fabulous way to treat the family and not discard the egg whites. Enjoy. Eb x
- 140g raw almonds
- 330g raw sugar
- 50g raw cacao powder or cocoa
- Pinch of salt
- 4 egg whites
- Tsp vanilla bean paste or extract
- 60g shredded coconut
Preheat oven to 160° and line 2 baking trays with baking paper.
Place almonds in the bowl and chop on Speed 6 for 3 seconds. Set aside.
Add sugar in the bowl and mill on Speed 9 for 10 seconds. Scrape down the sides. Insert the butterfly. Add cacao and salt. Mix on Speed 4 for 10 seconds. Then with the blades on Speed 4 add the egg whites and vanilla and mix for 30 seconds. Scrape down the sides then mix again for 5-10 seconds.
Add almonds and coconut and mix on Speed 2 for 10 seconds.
Place spoonfuls onto the prepared trays leaving enough room for them to spread as they cook.
Bake for 15 minutes.