Flourless German Chocolate Cake Cookies

By srumbel

Chewy and moist, these treats rely on shredded coconut, egg whites, and confectioners' sugar to hold them together.
from realsimple.com

Ingredients

• 3 cups confectioners’ sugar
• 1 cup unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 2 cups coarsely chopped pecans
• 3 large egg whites, at room temperature
• 2 tablespoons sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 3/4 cup semisweet chocolate chips

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Heat oven to 325° F with the racks in the upper and lower thirds.
Whisk together the confectioners’ sugar, cocoa powder, and salt in a medium bowl. Add the chopped pecans, egg whites, condensed milk, and vanilla extract and mix until just combined. Fold in the coconut and chocolate chips.
Drop 2 heaping tablespoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake, in batches, rotating the baking sheets halfway through, until firm around the edges, 18 to 22 minutes. Cool slightly on the baking sheets, then serve warm or transfer to a wire rack to cool completely.
Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.