2 cups icing sugar, sifted
⅓ cup good quality cocoa, sifted
⅓ cup desiccated coconut
½ teaspoon sea salt
1 x size 7 egg (large)
1 x size 7 egg white
100 grams dark chocolate, roughly chopped
¾ cup roasted, skin-on almonds, roughly chopped
a flat baking tray lined with baking paper or a silicone baking sheet
Preheat the oven to 150°C.
Combine the icing sugar, cocoa, coconut and sea salt in a large bowl. Add the egg and the egg white and stir together with a wooden spoon until well combined.
Stir in the chocolate and ½ a cup of the almonds, reserving the rest for sprinkling over the cookies. The mixture will be thinner than a normal cookie batter.
Place heaped teaspoons of the mixture spaced well apart on the baking tray. (I only put 9 on each tray as they spread dramatically.)
Chop the remaining almonds more finely then scatter a few over each cookie. (Remember to reserve some for the remaining cookies.)
Bake for 9 minutes until the tops are glossy in places and the cookies look crackled. Leave on the tray for 5 minutes to firm up then carefully transfer to a cooling rack. Repeat with the remaining batter and almonds. Store the cookies in an airtight container for up to 3 days. Makes about 30 x 8cm cookies depending on the size
Cook's tip: Use any roasted nut you fancy; macadamias, pecans, hazelnuts, walnuts, cashew nuts, peanuts and pine nuts all work with chocolate. You can also add a touch of ground spice such as cinnamon, chilli, nutmeg, star anise, cardamom and ginger.