Chocolate Coconut Macaroon Cups

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 large egg whites
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1 (7 ounce) package sweetened flaked coconut
• 1/2 cup sliced almonds

Recipe

• 1 preheat oven to 350°f coat a standard (12 cup) muffin tin with cooking spray.
• 2 in a large bowl, whisk egg whites, sugar, cocoa and salt until combined.
• 3 add coconut; mix until well coated. ***i would add the sliced almonds in at this point with the coconut. they didn't want to stick to the tops of the cookies!***.
• 4 dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.
• 5 sprinkle with almonds and pat on gently.***see note above***.
• 6 bake until almonds are golden, 20-25 minutes.
• 7 remove from oven and cool in tin for 5-10 minutes.
• 8 run a thin metal spatula around the edges to loosen from pan.
• 9 turn out onto rack to cool completely.
• 10 cookies keep in an airtight container at room temperature for up to 3 days.