This might be one of my shortest blogs ever. These were that simple. I was attending a party and was asked to bring cookies. I made the very popular Coconut Cherry Oatmeal ones, but also made these for my gluten-free friends.
Another use for the muffin tin? Sign me up!
Step 1: Gather ingredients: coconut, sugar, salt, cocoa powder, egg whites, sliced almonds.
Step 2: Whisk together egg whites, sugar, cocoa powder, and salt until frothy.
This was about as frothy as I could get it. My arm got tired!
Step 3: Stir in coconut until coated.
Step 4: Spoon mixture into prepared (with cooking spray) cups and press in gently with your thumb.
Oh, that’s not my thumb. Whoops.
Step 5: Sprinkle with almonds and press gently to adhere. Bake 25 to 30 minutes.
OMG I’m done. 1 batch. Soooooo easy!
I got: 12
Start time: 8:30
End time: 9:25 (55 minutes)
Martha’s estimated time: 51 minutes
What did I learn?
- I’ve been using coconut a lot lately. I guess I like it more than I thought.
What do I need to learn?
- Do you guys miss my cats? They weren’t around during this one.
- I forgot to take a picture of myself with the cookies! Too much baking in one day. Sad.
I thought these were good. Simple for your gluten-free friends (or yourself).
Hey, did you miss my other recent posts?
Recipe 46: Iced Coconut Sugar Cookies
Love easy recipes!