Chocolate-Coconut Cookies

These treats have the classic combination of tropical coconut with a hint of cocoa. (To make them even better, try dipping them in melted chocolate.)
Make Chocolate-Coconut Cookies »

Chocolate-Coconut Cookies

These treats have the classic combination of tropical coconut with a hint of cocoa. (To make them even better, try dipping them in melted chocolate.)Make Chocolate-Coconut Cookies »

Chocolate Coconut Cookies

These dense treats combine the classic combination of tropical coconut with a hint of cocoa. (To make them even better, try dipping them in melted chocolate.)
Make chocolate coconut cookies »

Chocolate-Coconut Cookies | Cakes and Baking | Best Recipes

Chocolate-Coconut Cookies

Serving Size:

Makes about 40 cookies

Ingredients:

• 2 cup unsweetened shredded
  
  coconut, toasted & cooled
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 4 large egg whites, room temperature
• 2 tsp vanilla extract

Method:

Preheat oven to 300°F.

Toast coconut lightly in the oven until lightly browned and fragrant, about 5 minutes. Whisk together the sugar, cocoa powder and salt. Stir in the coconut, egg whites and vanilla extract to combine.

Line two sheet pans with a silpat or parchment paper and spoon the batter onto the prepared sheets in mounds of about 2 tsp each.

Keep the oven at 300°F and bake 30 mins, or until cookies are set. Cool for five minutes on pan, then transfer to a wire rack to cool completely.