Orange Cake
Chocolate-Coconut Boulders
2014-12-01 05:11:24
Yields 25
Nutrition Facts
Serving Size
33g
Yields
25
Amount Per Serving
Calories 153
Calories from Fat 99
% Daily Value *
Total Fat 12g
18%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 9g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 5 large egg whites
- 3/4 cup sugar
- Pinch of salt
- 4 1/2 cups dried unsweetened shredded coconut
- 2 1/2 tablespoons Dutch-processed cocoa powder
- 1/3 cup plus 2 tablespoons semisweet mini chocolate chips
Instructions
- Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and place a small bowl of water next to it.
- Combine the egg whites, sugar, and salt in the bowl of an electric mixer.
- Fill a medium pot one-third full with water and bring it to a gentle simmer over medium heat. Reduce heat to low and, making sure that the bowl containing the egg whites doesn't touch the water, place it over the pot. Whisk until sugar has dissolved and the mixture is hot to the touch, about 5 minutes. Be careful to not overheat the mixture, or the egg whites will cook.
- Place the bowl in an electric mixer fitted with whisk attachment. Beat on high speed until the whites thicken into a meringue and the bottom of the bowl is cool to the touch.
- In a medium bowl, mix together the coconut, cocoa powder, and chocolate chips. With a silicone spatula, gently fold them into the meringue until just combined.
- With a small ice-cream scoop or your fingers, scoop out the mixture in mounds about the diameter of a quarter, and arrange them on the prepared baking sheet. Dip your fingers in the water, and pinch the top of the mounds to make pyramid-like shapes.
- Bake for 10 minutes, or until the outside of the cookie becomes crunchy (the center should still be moist). Remove them to a wire rack to cool. The boulders can be stored in an airtight container in a dry, cool environment for 3 to 4 days.
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