Nuages de coco {sans gluten}

Ingrédients

• 14 oz package (396g) sweetened coconut
• 1/4 cup (60ml) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 4 large egg whites
• 2/3 cup (133g) granulated sugar
• 1 cup (170g) chocolate chips
• 2 teaspoons coconut oil
• 2/3 cup (80g) finely chopped macadamia nuts

Préparation

1. 1

   Preheat the oven to 325°F. Line a baking sheet with a silicone baking mat (preferred) or parchment paper.

2. 2

   In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla and salt until combined.

3. 3

   In a medium bowl, place the egg whites. Beat on medium speed, adding the sugar slowly over 3-4 minutes. Increase the speed to high and beat until stiff peaks form, about 4-5 minutes more.

4. 4

   Fold the egg white mixture carefully into the shredded coconut mixture, until just combined being careful not to overmix. Scoop out 1 1/2 tablespoon-sized mounds onto the baking sheet, about 2 inches apart.

5. 5

   Bake the cookies for 20-25 minutes until lightly golden. Let cool for 10 minutes, then transfer to a wire rack to cool completely.

6. 6

   Combined the chocolate chips and coconut oil. Set the bowl over a pot of simmering water and stir until melted. Alternatively you can melt the chocolate in the microwave at 50% heat stirring every minute until melted.

7. 7

   When the cookies are cool, drizzle the top of each with some melted chocolate. Top with a sprinkle of macadamia nuts. Let the chocolate set and enjoy!