Here's a nice cookie recipe for spring. These macaroons are chewy, chocolatey and, thanks to the almonds on top, a little crunchy. Plus, they are gluten free, something I've become more interested in lately ... more on that another day.
2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2-1/3 cups (or a 7 oz bag) sweetened shredded coconut
1/3 cup sliced almonds
1. Preheat oven to 350 degrees. Coat a standard 12-cup muffin tin with cooking spray.
2. In a large bowl, whisk egg whites with sugar, cocoa powder and salt until combined. Add coconut and mix with a fork until well coated.
3. Dividing evenly, spoon mixture into prepared tin and pat in gently. Sprinkle almonds evenly over tops and press in gently.
4. Bake until almonds are golden, about 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around edges of macaroons to loosen them from pan. Remove carefully from cups and transfer to a rack to cool thoroughly. Store in an airtight container at room temperature for up to three days.
Adapted from Everyday Food