Today, I scanned the internet for gift making ideas for the upcoming Christmas holiday. This year, gifts will be from the heart and homemade. I’ve come across several great ideas and over the next several months, I will share those with you.
Every holiday, I usually find myself making cookies and came across several new recipes to add to my holiday cookie list. Here’s one I would recommend making if you like chocolate, coconut and almonds. Bulldog Man rates this cookie with thumbs up. It’s delicious and easy to make. I’ve attached the recipe for your convenience.
Flourless Chocolate, Almond and Coconut Cookies
(Recipe from Tasty Kitchen by Courtney)
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
Preheat oven 350. Spread almond slivers and shredded coconut evenly on large rimmed baking pan. Place in the oven and toast for about 7 – 8 minutes, turning/tossing ingredients once halfway through, until golden brown and fragrant, remove from oven. Reduce heat to 325 degrees.
In a large bowl whisk together cocoa (1/2 cup plus, 3 tablespoons total), powder sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t over whisk or the eggs will stiffen. Stir in almonds, coconut and chocolate chips.
Line 2 large baking sheets with parchment paper. Spoon batter by the tablespoon onto the baking sheet (makes up to 24 cookies).
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 parchment off the pans and allow cooling completely before removing from the cookies from the parchment paper.
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