My mother-in-law and I came up with this recipe one day. We tweeked a recipe that she already had and came up with this really delicious treat. It has the consistency of a macaroon mixed with a merengue. It comes out very light and airy. It is a perfect way to satisfy your sweet tooth! The best part is it's gluten free!
You will need:
1 cup icing sugar
1/2 Cup of almond flour
1/2 Cup unsweetened coconut flakes
3 Tbsp bitter cocoa sifted
1/3 Cup egg whites
1/2 Tsp vanilla extract
1/3 Cup sugar
Preheat the oven to 300 degrees farenheit.
Mix icing sugar, almonds, coconut flakes and cocoa in a food processor until smooth or well mixed
In a bowl, beat the egg whites with vanilla extract until fluffy, about 5-7 minutes.
Once this is done, slowly and gradually add 1/3 cup of sugar and beat until stiff.
(You should be able to turn the bowl upside down without the mix falling out.)
Then, add the dry ingredients to the egg mixture and beat until mixed well.
Let it sit, covered, for 30 minutes. This allows the batter to settle and thicken a bit.
After about 30 minutes, gradually put the batter in a piping bag, and shape into whatever shape you choose on a greased cookie sheet. Bake for 16-18 mins.
Yields approx. 2 dozen cookies.
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