Cinnamon-Cocoa Cookies

type: drop makes: 16 2 egg whites 1/2 cup granulated sugar 1/2 cup finely chopped almonds 1 tablespoon ground cinnamon 1 teaspoon unsweetened cocoa powder Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Whip egg whites to soft peaks. Add sugar and beat to stiff peaks. Combine almonds, cocoa, cinnamon, fold into egg whites. Drop by the spoonful on to cookie sheets about 2" apart. Bake 10-12 minutes or until lightly browned. Transfer to wire racks to cool.   Reviews    Tracy from Savannah, GA, USA These cookies are interesting. The texture was like a combination cookie-cake-candy. The baked cookie's shape is not pretty. Piping the batter onto the cookie sheet may give the treat a prettier look. I reduced the amount of sugar - as another reviewer suggested. I used somewhere between 1/2 and 3/4 of the recipe's recommended 1/2 cup sugar. They were still sweet enough and I may venture to just add 1/4 cup sugar if I decide to make again. I also used half of the cinnamon (b/c that is all I had left) and felt that amount was strong enough. I am a chocolate lover and would attempt to add more cocoa next time as well b/c I did not feel that flavor was strong enough with just one teaspoon (and I used Hershey's Special Dark cocoa!). 5/18/2012   Alissa from Illinois, USA Great cookie! I've never had a cookie that tastes like cinnamon & cocoa before, and it was great! Very light and sweet, although personal preference I will make it with less sugar next time. I can see this cookie being even better with less (the sugar tends to overpower the "airyness") :-)   Sara in the UK A really scrumptious cookie with a soft delicate texture. Definitely worth trying!