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“From "The Ultimate Cookie Book" by Catherine Atkinson. These cookies can be made the night before and left in a switched-off oven overnight.”
6hrs 20mins

Ingredients Nutrition

  • 1 egg white
  • 12 cup sugar
  • 12 cup ground almonds
  • 12 cup milk chocolate chips (or a little more)
  • 12 cup candied cherry, chopped (or a little less)
  • 23 cup dried sweetened flaked coconut


  1. Preheat the oven to 425 and line a baking sheet with baking parchment.
  2. Put the egg white in a large, clean, grease-free bowl and whisk until stiff peaks form.
  3. Add the sugar to the whisked egg white, a spoonful at a time, whisking well between each addition until the sugar is fully incorporated. The mixture should be completely smooth and glossy in appearance. Use an electric mixer for speed.
  4. Fold in the almonds, chocolate chips, cherries and coconut. Place 9 spoonfuls on the baking sheet. Place in the oven, close the door, then turn off the oven. Leave cookies overnight (or atleast 6 hours) and don't open the door. Serve the cookies for breakfast.

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