2 large egg whites
14 cup sugar
2 tablespoons unsweetened cocoa powder
1 (7 ounce) package sweetened flaked coconut
12 cup sliced almonds
Preheat oven to 350F Coat a standard (12 cup) muffin tin with cooking spray. In a large bowl, whisk egg whites, sugar, cocoa and salt until combined. Add coconut; mix until well coated. ***I would add the sliced almonds in at this point with the coconut. They didn't want to stick to the tops of the cookies! ***. Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers. Sprinkle with almonds and pat on gently. ***See note above***. Bake until almonds are golden, 20-25 minutes. Remove from oven and cool in tin for 5-10 minutes. Run a thin metal spatula around the edges to loosen from pan. Turn out onto rack to cool completely. Cookies keep in an airtight container at room temperature for up to 3 days.