These flourless chocolate treats look like tiny snow-capped mountains. Made with a blend of almonds, coconut and chocolate, they are gluten-free and have a rich, decadent flavor.
Position rack in center of oven; preheat to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place coconut, almonds, granulated sugar, cocoa, allspice (or cardamom, cinnamon or nutmeg) and salt in a food processor. Pulse to grind the nuts. Add chocolate and pulse to chop. Gradually add egg whites and pulse until the dough holds together when pinched.
Drop about 2 teaspoons of dough per cookie onto the prepared baking sheet, leaving 1 inch between each mound. Using 2 dampened fingers, pinch the dough on four sides to form each into a little peak or a flat-sided pyramid.
Bake the cookies until they feel firm-ish and peel away easily from the paper (or mat), 22 to 24 minutes. Transfer the pan to a wire rack until the cookies are completely cool, about 30 minutes.
Just before serving, dust the cookies with confectioners' sugar.
To make ahead: Store airtight at room temperature for up to 1 week. Dust with confectioners' sugar just before serving.
Equipment: Parchment paper or silicone baking mat