Double Chocolate & Coconut Cloud Cookies

Double Chocolate & Coconut Cloud Cookies


I’m obsessed with these cookies. Like obsessed-obsessed. I’ve made them so many time I’ve lost count and they come out perfect every time. These cookies are flourless (bonus!). They are chewy and chocolatey and just the perfect bite of chocolate. They’re not unlike a meringue cookie, just less finicky and easier to bake. The original recipe “Chocolate Chip Clouds” is pretty perfect on its own but I think the coconut just adds a perfect extra little chewiness and flavor. Enjoy!


Double Chocolate & Coconut Cloud Cookies (adapted from “Chocolate Chip Clouds“)

Makes 24-30 cookies

1/2 cup egg whites (about 3 large eggs)

1/8 tsp cream of tartar

1/2 cup granulated sugar

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

3/4 cup shredded unsweetened coconut (desiccated coconut)

1 cup mini chocolate chips

  1. Preheat your oven to 300˚F. Line two baking sheets with parchment paper or silpats and set aside.
  2. In the bowl of your electric mixer, place you egg whites and cream of tartar. Whisk on medium-high speed until frothy. Slowly add the sugar and turn the speed up to high. Continue whisking until egg whites are white and glossy and hold stiff peaks.
  3. Add the vanilla, cocoa powder and coconut and whisk on low just to combine evenly. Give it a quick whisk on high speed to re-fluff it up if necessary.
  4. Fold in the chocolate chips.
  5. Drop in large tablespoonfuls on your baking sheets. Try to shape them how you want them to look because they’re going to keep the same shape post-baking.
  6. Bake for 34-40 minutes. When the cookies are dry to the touch, they’re done (so keep an eye on them the first time in case they need less than 34 minutes).
  7. Allow to cool slightly and transfer to wire rack. Best enjoyed slightly warm or room temperature.
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