This is a quickie recipe that can be done in a pinch when you need something sweet! It’s also great for storing a few days…well, if it lasts that long…plus, you can make these mounds of love and give away~~for me, it’s like having a cookie almond joy~~Coconut Roasted Almond Chocolate Cookies!
Preheat Oven to 300
What you need:
12-15 chocolate store bought wafers/cookies
1 ½ cup shredded sweetened coconut
½ cup dry roasted almonds with sea salt (chopped in food processor)
2/3 cup sweetened condensed milk
1 tsp vanilla (Rodelle is my go to vanilla!)
3 egg whites
What you do:
Place chocolate wafers on cookie sheet covered with parchment paper or silpat.
In medium mixing bowl, combine coconut, almonds and sweetened condensed milk and blend well.
In another mixing bowl place egg whites and dash of salt. With a mixer whip egg whites until the reach fluffy white peaks (meringue).
Fold coconut mixture in in meringue. Dollop on each cookie about 1+ heaping tablespoon of mixture.
Bake in preheated 300 degree oven about 10-12 minutes or until golden brown on top. When done, remove and let cool about 10 minutes.
Serve as is.
Drizzle with chocolate ganache and top with raspberries.
Drizzle with peanut butter ganache.
Drizzle with ‘Blackberry Chocolate Vampire Sauce’ (note: recipe at Ally’s Kitchen ).
Serve with fresh fruit.
Dollop with whipped cream, ice cream, frozen yogurt.
All of the above!
©Alice D’Antoni Phillips Ally’s Kitchen