My roommate turned 25 on Thursday and I wanted to make her some kind of chocolate treat to celebrate. She’s gluten and soy free, which can be a bit of a challenge sometimes, so when I saw this recipe posted by Smitten Kitchen I was so because it has few ingredients and not trace of soy or gluten!
These cookies are amazing! They are super rich and chocolatey, moist on the inside, and a little crunch on the outside.
Plus, they are super easy to make and use ingredients that everyone probably has on hand, maybe with the exception of coconut.
Try these cookies! They are so simple and so delicious!
Double Chocolate Coconut Cookies
Recipe from Smitten Kitchen
- 4 ounces unsweetened baking chocolate
- 14 ounces sweetened, flaked coconut
- 2/3 cup granulated sugar
- 6 tablespoons cocoa powder
- 3 large egg whites
- 1/4 teaspoon table salt
- 1/2 teaspoon vanilla extract
- Heat oven to 325°F. Line two large baking sheets with parchment paper.
- Heat approximately half of chocolate chunks in a small saucepan until just melted, then, off the heat, stir in the remaining chunks until they’re smooth. The residual heat should be enough to melt them and leave the mixture lukewarm; if it’s not, heat the mixture again until just melted, but not very hot.
- In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth.
- With a tablespoon measure or cookie scoop scoop batter into 1-inch mounds.
- Bake cookies for 15 minutes, until the cookies are shiny and just set. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons.