These are my favorite cookies. Gluten-free and a bit on a healthy side. No flour! That’s what I tell myself when reaching for the fifth cookie with a single cup of tea.
No wonder this is my go-to method to use excess egg whites, as the recipe is meringue-based.
- 2 egg whites
- sugar – 100 grams
- dark chocolate, finely grated – 40 grams
- sesame seeds, toasted – 60 grams
- desiccated coconut – 30 grams
Whip egg whites with a pinch of salt, add sugar and beat well (stiff peaks). Fold in grated chocolate, sesame seeds and coconut.
Bake at a moderate oven temperature (180 C/350F) on a baking sheet.
I usually bake my can’t-stop cookies for about 30 minutes and leave them in a switched off oven.