Chocolate-Coconut Macaroon Cups

Ingredients

• Nonstick cooking spray
• 2 large egg whites
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 package (7 ounces) sweetened shredded coconut
• 1/2 cup sliced almonds

Instructions

1. 1
   Preheat oven to 350°. Coat a standard (12-cup) nonstick muffin tin with cooking spray. 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.
2. 2
   Bake until almonds are golden, 25 to 30 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.