almond joy macaroons

I made these on a whim when I was craving candy but didn't want a real candy bar. They definitely scratched the itch, and then some.

4 large egg whites

Pinch salt

1/2 cup sugar

4 ounces unsweetened flaked coconut, toasted and cooled (see below)

1/4 cup cocoa nibs

1/2 cup ground almonds (or almond flour)

Preheat the oven to 350F. Line a baking sheet with parchment or nonstick foil. Sprinkle the coconut evenly over the baking sheet and toast in the oven just until golden, about 5 minutes. Let cool completely. Re-line the baking sheet with parchment or nonstick foil.

In a mixer fitted with a whip attachment, whip egg whites and salt until they become white and begin to stiffen. Add the sugar in 3 parts. Continue to whip until the egg whites are very stiff but not dry. Using a rubber spatula, gently fold in the toasted coconut, cocoa nibs, and almonds.

Drop the mixture by tablespoons onto the baking sheet, leaving 1 inch around each cookie. Bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist. Let cool completely before removing from the pan.

Makes about 2 dozen.