The rich German chocolaty cake cookie is a perfect Christmas treat that everyone can enjoy, whether a gluten free eater or not. Simply delicious. Double the recipe, for they surely wont last long.
Flourless German Chocolate Cake Cookies
2013-12-18 22:17:54
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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, lightly beaten
- 2 tablespoons coconut milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup semisweet chocolate chips
Instructions
- 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, coconut 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.
Notes
- Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.
Adapted from Real Simple: Flourless German Chocolate Cake Cookies
Adapted from Real Simple: Flourless German Chocolate Cake Cookies
Pure Grace Farms https://puregracefarms.com/
In the ingredients you have coconut milk. In the directions you have condensed milk. Which should I use?
Hi Melissa, Sorry about the mistake. Use coconut milk. I will be sure to correct the error too!
Blessings,
Shari