Yield: About 3 1/2 dozen
A great combination of flavors come together in these cookies that are crisp on the outside but chewy on the inside.
- 3/4 cup coarsely chopped pistachios or toasted almonds (see note on toasting nuts) Add to list
- 3/4 cup shredded dry coconut Add to list
- 4 ounces dark chocolate chips or chocolate bar, broken into pieces Add to list
- 4 large egg whites Add to list
- 1/2 cup evaporated cane juice sugar Add to list
- 1/2 teaspoon vanilla extract Add to list
- 1/2 teaspoon almond extract Add to list
Preheat oven to 300° F. Position racks in middle of the oven. Grind nuts finely in a food processor. Mix together nuts and coconut in a bowl and set aside.
Gently melt the chocolate in the top bowl of a double boiler. Whisk thoroughly when melted and set aside.
In a mixing bowl, whip the egg whites until soft peaks form when the beater is lifted. Slowly pour in the sugar and the vanilla and almond extracts. Keep beating until stiff peaks form.
Use a spatula to gently fold half the egg whites into the chocolate mixture. When just combined, carefully fold in half the ground nuts. Repeat the process ending with the ground nuts.
Scoop rounded tablespoons of batter into mounds about 2 inches in diameter, evenly spaced, onto 2 parchment paper-lined baking sheets.
Bake for 30 minutes. After 15 minutes, switch the baking sheets in the oven for even baking. Immediately transfer cookies to a wire rack to cool.
Toasting nuts intensifies their flavor. You’ll get the best results using a low temperature and longer time. To toast kernels, spread them in a single layer on a baking sheet and bake at 275° F. for 15 to 20 minutes. Take care not to over-roast as nuts can scorch quickly.
Source: Sound Consumer, December 2011