Ingredients
- 4 Large Egg Whites (2/3 cup)
- Pinch of Kosher Salt
- 1/3 cup Melted Raw Honey
- 12 ounces Unsweetened Shredded Coconut, toasted
- 12 ounces Dark Chocolate Chips
Instructions
- Preheat your oven to 350 F.
- Line two baking sheets with parchment paper and evenly spread the shredded coconut over the sheets.
- Bake for approximately 15 minutes, removing and stirring every 5 minutes.
- Separate 4 egg whites into a bowl and add the pinch of kosher salt.
- Beat the eggs on high until almost stiff peaks are formed.
- Slowly add in the heated honey about 1 tsp at a time, beating simultaneously.
- Once all the honey is added, beat the egg whites until stiff peaks are formed.
- {Note: stiff peaks are marked by when you shake the beaters and the peaks of egg white foam do not move or wiggle.}
- Fold in the cooled and toasted unsweetened coconut with a large spatula.
- Line the baking sheets with more parchment paper.
- Using a gallon-sized Ziploc bag, spoon the egg white/coconut mixture into the bag filling towards one corner. Cut the corner of the bag off.
- {Note: an actual pastry bag works too.}
- Squeeze about 1 Tbl dollops onto the baking sheet.
- Bake for 15 – 20 minutes, or until the outside is golden brown.
- Remove from the oven and let cool while you prepare the chocolate.
- Melt the chocolate chips on a double boiler. {Boil some water in a small sauce pan and place a large glass bowl on top of the pot. Add the chocolate chips to the glass bowl and stir constantly until evenly melted, then remove from the heat.}
- When the cookies are cooled, dip the bottom into chocolate and set on parchment paper.
- Set the chocolate by placing the cookies in the refrigerator. This should take about 30 minutes.
- Plate and enjoy!
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