Chocolate Coconut Macaroon Cups

Ingredients Nonstick cooking spray 2 large egg whites 1/4 cup sugar 2 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 7 ounces sweetened shredded coconut, (one package) 1/2 cup sliced almonds

Instructions 1. Preheat oven to 350 degrees. Coat a standard (12-cup) nonstick muffin tin with cooking spray. 2. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently. 3. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely.

Description Gluten free and great for Passover

Source Martha Stewart