Categories: Dessert - Gluten Free

Ingredients

• 3 cups confectioner's sugar
• 3/4 cup Dutch -process cocoa powder
• 1/2 tsp. coarse salt
• 5 oz bittersweet chocolate, chopped
• 1 1/2 cups chopped salted macadamia nuts
• 4 large egg white, room temp.

Directions

1. at oven to 325. Whisk together confectioners’ sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg white, stir until just incorporated.

2. Drop dough by 1/4 cupfuls 3 inches apart, onto 2 parchment-lined rimmed baking sheets.

3. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cool completely.

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