Flourless Fudgy Chocolate Coconut Cookies

Inspired by a Food and Wine for Passover fudgy chocolate walnut cookies that popped on my Facebook or was Twitter?!  Problem is almost every single Passover dessert uses nuts, ground nuts, nuts in million forms as binder for flourless cookies and cakes, much like the French Macarons.  Not to mention nuts add depth of flavor.  I substituted coconut for the nuts. The guys just stepped in from a soccer game as the first batch was warm coming of the oven, I am afraid I won't have any left for the guests tomorrow.  So simple make this version any time of the year for any occasion, just had a bite. Sooooo fudgy, gooey, chocolately delicious! That is coming from a girl that has more of a liking to savory than sweet. This particular cookie is best served warm, coming out of the oven or within 24 hours. Great gluten, tree nut, peanut and milk free cookie. Also if you skip greasing the parchment completely (see original recipe), not counting natural oils in coconut, we got shortening, oil free cookie.

Fudgy Chocolate Coconut Flourless Cookies
about 2 dozen cookies
Ingredients:
3 cups confectioners sugar

2 cups shredded unsweetened coconut

1/2 cup plus 3 tablespoons Dutch processed cocoa powder

6 egg whites, at room temperature (I am saving the yolks for another dessert I will attempt later today)

1 Tablespoon vanilla (Seem excessive but works in this recipe)

Pinch of salt
Confectioners sugar for dusting

Directions:
Add all dry ingredients and sift together.  In a separate bowl beat egg whites a bit, you do not wish it the egg whites to pick and firm.  Add vanilla to beaten egg whites and mix.  Add dry ingredients to egg white mixture and mix, don't overwork batter.  Scoop batter onto slightly greased parchment paper and bake for twenty minutes in a 350F oven. Honestly exteremy delicious warm as Jonathan and Sagie will attest to. Best served out of th eoven or the same day.

Note: If you get the egg whites to a pick point accidently, it is fine! Do not despair! When scooping the batter into parchment lined cookie sheet, flatten the cookie batter scoops a bit with a spatula to a round, desired thickness, cookie shape. Do it anyways with this batter since I replaced coconut for the chunks of nuts.

Truly a HAPPY day today!