Directions
- 1In a large bowl, whisk together egg whites, white sugar, vanilla extract, almond extract, and salt for about 30 seconds until slightly foamy.
- 2Add sweetened shredded coconut, toasted slivered almonds, and milk chocolate chips. Gently fold until well incorporated.
- 3Cover and refrigerate for 30 minutes to allow the coconut to absorb moisture.
- 4Using a number 40 scoop, portion the mixture onto a parchment-lined baking sheet sprayed with vegetable oil.
- 5Bake in a 350°F oven on the middle rack for 25–30 minutes, rotating halfway through.
- 6Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for about 20 minutes.
Ingredients
- 2 large egg whites
- 3 tablespoons white sugar
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon almond extract
- 0.5 teaspoon table salt
- 2.33 cups sweetened shredded coconut
- 0.5 cup toasted slivered almonds
- 0.33 cup milk chocolate chips
Equipment
whiskice cream scoop
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