Chocolate Coconut Drop Cookies

Ingredients

• 3 cups confectioners' sugar, sifted
• 3/4 cup Dutch-process cocoa powder (spooned and leveled)
• 1/2 teaspoon fine salt
• 3/4 cup semisweet chocolate chips (5 ounces)
• 1 cup roughly chopped toasted almonds
• 3/4 cup sweetened shredded coconut
• 4 large egg whites, room temperature

Directions

• Preheat oven to 325 degrees, with racks in middle and lower thirds.
• In a large bowl, whisk together confectioners' sugar, cocoa, and salt.
• Stir in chocolate chips, almonds, and coconut.
• Add egg whites and stir until combined (do not overmix).
• Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets.
• Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through.
• Let cool completely on sheets on wire racks.