I know this picture has nothing to do with this cookie recipe but I didn't get any pictures of these cookies and I have to have a picture. We purposely only made one dozen and guess what they disappeared pretty quick...that's why we only made one dozen. This is a great recipe to make with the kids. It's quick and easy and E & J were able to make these all by themselves. Ella just needed a little instruction on how to separate the egg white from the yolk.
I found this recipe in Rachel Ray's book 30-minute Get Real Meals.
1 whole egg
1 egg white
1 Tbs sugar
1/2 tsp vanilla
1 Tbs cocoa powder (we didn't have any so we used Ovaltine - turned out fine)
1 c sliced almonds, slightly crushed (didn't have any so we used chopped pecans)
3/4 c shredded sweetened coconut
Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a bowl, whisk together the egg, egg white, sugar, and vanilla until smooth and sugar is dissolved. Add the cocoa powder and whisk vigorously until the batter is smooth. Stir in the almonds and coconut until well combined. Use a mini ice cream scoop or spoon to drop 12 tablespoon-size mounds onto the baking sheet. Bake until they begin to brown, 10-12 minutes. Let the cookies cool for 5 minutes on the pan before transferring to a rack to cool completely.
We will probably be making these often. Enjoy!!