Recipe for Gluten-Free, Dairy-Free Chocolate Cookies

Here is the recipe for the chocolate cookies that we gave out at MayFair. They are and both gluten- and dairy-free.

Ingredients
about 6 oz. of semisweet chocolate
2 egg whites
1/4 teaspoon of salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups coconut flakes

Directions 1. Melt the chocolate.
First, chop the chocolate (or use chocolate chips). You can then melt it in a double boiler or heat a small empty pot over medium flame. Then turn off the burner and add the chocolate to the heated pot and stir. (Heating chocolate directly over fire will cause it to burn.)

2. Whip the egg whites.
Egg whites whip best when at room temperature. You can warm cold eggs by submerging them in warm water for a few minutes. Then separate the whites into a small bowl. Whip them with the salt with a mixer, eggbeater, or whisk until soft peaks form.

3. Whip in the sugar and vanilla.
Mixture will become glossy and smooth.

4. Fold in melted chocolate and shredded coconut
Use a rubber spatula to add the chocolate and coconut by gently cutting them into the mixture. This will keep the fluffed egg whites from getting too flat.

5. Bake the cookies.
Spoon drops of batter on a cookie sheet (preferably lined with parchment paper) a few inches apart. Bake at 350° for about 20 minutes.