Super Simple Chocolate Coconut Cookies

I just got done writing about fire cider and here I am writing about cookies. Look, the peeps in this house have a sweet tooth. The key for us is keeping sugar out of our regular diet so we can splurge on yummy treats like this.

I’ve had this recipe floating around in my binder full of photocopied recipes for a couple of years now. I can’t believe I’ve been missing out on this for so long. This is sure to become a staple in our kitchen cause it only takes 6 ingredients (plus salt)!

This recipe came from a book called “Green Market Baking Book” by Laura C. Martin.

But first a few things – This calls for maple sugar, which I’ve recently seen at Trader Joe’s but I used rapadura. In case you’re not familiar with rapadura, it’s just dried whole cane sugar, that is sugar without the molasses removed. Also, if you don’t have a double boiler (which I don’t), boil a bit of water in a saucepan with a bowl placed over it. The steam will warm the bowl and melt the chocolate without burning it.

Ingredients:

1/2 cup bittersweet or semisweet chocolate chips
2 large egg whites
pinch of sea salt
1/2 cup maple sugar (or rapadura)
1/2 teaspoon vanilla extract
1 cup unsweetened coconut
3 tablespoons cocoa powder, sifted

Method:

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

Place the chocolate chips in a double boiler. Melt the chocolate and set aside to cool.

In a medium bowl, add the egg whites and salt and beat with an electric mixer. Slowly add the sugar until the mixture forms soft peaks.

Using a spatula, fold in the vanilla extract and coconut.

Add the cocoa powder and melted chocolate. Gently stir to incorporate all the ingredients.

Using a 1-ounce ice cream scoop, scoop out cookies onto the cookie sheet, leaving room for a slight spread. Bake 15 to 20 minutes. Cool and serve.

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