Serves 18
45 min
Flourless German Chocolate Cake Cookies
Recipe GLPRd10bc584e27988
Rich, fudgy cookies inspired by classic German chocolate cake, made without flour and bursting with pecans, coconut, and chocolate. These naturally gluten-free treats combine whipped egg whites with cocoa powder to create a dense, chewy texture that's surprisingly elegant for a simple cookie.
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Ingredients
3 cups confectioners' sugar
1 cup unsweetened cocoa powder
¼ teaspoon fine salt
2 cups coarsely chopped pecans
3 large egg whites, at room temperature
2 tablespoons sweetened condensed milk
2 teaspoons pure vanilla extract
1½ cups sweetened shredded coconut
¾ cup semisweet chocolate chips
Directions
Preheat your oven to 325°F. Line two baking sheets with parchment paper.
In a medium bowl, combine the confectioners' sugar, cocoa powder, and salt. Stir together until well blended.
In a large clean mixing bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, approximately 3–4 minutes.
Gently fold the sugar-cocoa mixture into the beaten egg whites in two additions, stirring just until no white streaks remain. Do not overbeat, as this will deflate the mixture.
Fold in the condensed milk and vanilla extract until evenly combined.
Fold in the chopped pecans, shredded coconut, and chocolate chips until fully incorporated.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 1 inch apart.
Bake at 325°F for 18–22 minutes, until the cookies are set on top and just firm to the touch. They will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
