Chocolate Coconut Macaroon Cups

Ingredients

• 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

Directions

1. 1

   Preheat oven to 350°F Coat a standard (12 cup) muffin tin with cooking spray.

2. 2

   In a large bowl, whisk egg whites, sugar, cocoa and salt until combined.

3. 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. 4

   Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.

5. 5

   Sprinkle with almonds and pat on gently.***See note above***.

6. 6

   Bake until almonds are golden, 20-25 minutes.

7. 7

   Remove from oven and cool in tin for 5-10 minutes.

8. 8

   Run a thin metal spatula around the edges to loosen from pan.

9. 9

   Turn out onto rack to cool completely.

10. 10

    Cookies keep in an airtight container at room temperature for up to 3 days.