Ingredients
Nonstick cooking spray
2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
7 ounces (one package) sweetened shredded coconut
1/2 cup sliced almonds
Preparation
Preheat oven to 350 degrees. Coat a standard (12-cup) nonstick muffin tin with cooking spray.
In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely.
