Flourless “Mounds” Cookies
- Total Time: 31 mins
- Yield: 24-26 cookies 1x
Description
These incredibly ooey and gooey cookies are a mix of chocolate and coconut – just like a Mounds bar, or a Brazilian Prestígio.
Ingredients
- 3 cups (720 ml) powdered sugar
- 2/3 cup (160 ml) unsweetened cocoa powder
- 1/4 tsp salt
- 3 extra large egg whites
- 1 tbsp pure vanilla extract
- 2 cups (480 ml) dark or semisweet chocolate chips (I used semisweet in mine)
- 2 oz (57 gr.) unsweetened coconut flakes (about 2/3 cup plus 2 tbsp)
Instructions
- Preheat the oven to 350°F (about 180° C). Spray two baking sheets with PAM (nonstick cooking spray) and line with parchment paper. Spray top of parchment paper with PAM (this will help cookies to not stick once baked, since they have a high sugar content) and set baking sheets aside.
- Sift together the powdered sugar and cocoa powder in a large bowl. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and coconut flakes.
- Use a spring-release cookie scoop to portion out small mounds onto a greased parchment paper sheet, keeping a distance of 2 inches from each cookie. Place into the freezer for 10 minutes to chill slightly, and thus prevent them from spreading too much in the oven.
- Bake Mounds cookies for 9-11 minutes, until the tops are glossy and lightly cracked. Let the Mounds cookies sit on the paper for a few minutes to set. Then, slide the parchment paper with the Mounds cookies onto a wire rack to cool completely. These Mounds cookies can be stored in an airtight container for up to 3 days. Serve these Mounds Cookies with a good glass of milk. Enjoy!!!
- Prep Time: 20 mins
- Cook Time: 11 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
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- Gluten Free: Olive Oil Chocolate Chip Cookies
- Gluten Free: Double Chocolate Chip Cookies
Frequently Asked Questions
Why do the cookies go into the freezer for 10 minutes before baking?
The instructions explain that chilling the portioned cookie mounds slightly prevents them from spreading too much in the oven. Because the batter is built on egg whites and powdered sugar rather than flour, it is quite fluid and will flatten into thin puddles if baked straight away.
Why does the recipe spray PAM on top of the parchment paper as well as under it?
The instructions specifically call for spraying the baking sheets with PAM, lining with parchment, and then spraying the top of the parchment again. The note in the instructions explains this directly: it “will help cookies to not stick once baked, since they have a high sugar content.”
How do I know when the cookies are fully baked?
Bake at 350°F (about 180°C) for 9-11 minutes. The visual cue is when the tops are glossy and lightly cracked. Let them sit on the parchment for a few minutes to set before sliding the paper onto a wire rack — they are too soft to handle immediately off the heat. 
