Adapted from Martha Stewart Recipes
3 cups confectioners’ sugar, sifted
3/4 cup The Sacred Olive Dutch-process cocoa powder (spooned and leveled)
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**
½ cup The Sacred Olive Coconut Balsamic (For the drizzle)
The Sacred Olive Espresso Sea Salt (To sprinkle on top)
**For an eggless option, substitute 1 TBLSP of flax seed meal + 3 TBLSP of warm water for 1 egg
Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners’ sugar, and cocoa. Stir in chocolate chips, almonds, and coconut. Add egg whites (or egg substitute) and stir until combined (do not overmix).
Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges look firm, about 15 to 20 minutes. *Roll into small balls and place in the fridge to cool and harden* (this last step is to be done if you used the egg substitute only, if you used regular eggs it should bake normally)
Sprinkle the Espresso Sea Salt over each coconut drop. Drizzle with Coconut Balsamic and enjoy!