Adapted from Everyday Food magazine
Makes about 7
2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder (optional - I like them better without)
1/4 teaspoon salt
1 package (7 ounces) sweetened shredded coconut
1/2 cup sliced almonds
1. Preheat oven to 350°. Coat a standard (12-cup) nonstick muffin tin with cooking spray (or try using a mini-muffin pan, but don't cook them as long).
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 (these may be done sooner, so check them at 10 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. Cookies keep in an airtight container at room temperature up to 3 days.