In a bowl add the powdered sugar almond meal and dark cocoa powder and whisk to combine. In a separate bowl blend the sweetened condensed milk peanut butter and vanilla. Using a metal spoon or rubber spatula. You may have to use your hands. Use a small cookie cutter or drinking glass to trace thirty 1 1 2 inch circles in rows on the paper about 1 1 2 inches apart.
Combine the wet and dry ingredients until the coconut mixture is fully incorporated with the wet ingredients. In a large bowl combine the coconut flour and salt. In the bowl of your stand mixer or another large bowl if mixing by hand add flour baking powder peanut butter egg honey and milk. Instructions place the cocoa powder confectioners sugar and almond flour in a food processor or blender and pulse or blend for 30. Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
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Beat until ingredients are well combined and a soft dough forms. Cream of tartar 4 t. Line 2 baking sheets with parchment paper. Ingredients 2 3 cup all purpose flour 5 1 2 cups sweetened flaked coconut 1 4 teaspoon salt 1 1 4 cups creamy peanut butter 1 14 oz can sweetened condensed milk 2 teaspoons vanilla or 1 tsp vanilla and 1 tsp almond. Heat oven to 325 degrees f.
Add in the salt. Add in the salt. Beat until ingredients are well combined and a soft dough forms. Beat egg whites vanilla and salt in medium bowl. Combine the wet and dry ingredients until the coconut mixture is fully incorporated with the wet ingredients.
Heat oven to 325 degrees f. Preheat oven to 250 f 120 c. In a bowl add the powdered sugar almond meal and dark cocoa powder and whisk to combine.
