Cookies

1. preheat oven to 350⁰F. Line two cookie sheets with parchment paper or grease liberally with coconut oil.
2. In a food processor, pulse the hazelnuts until they form a “medium-fine” meal, with some texture, not ground into a flour consistency.
3. In a large bowl combine sugar, egg whites, maple syrup, vanilla extract, and salt. Mix the ingredients together until well combined. Transfer the hazelnut meal into the large bowl and mix dough together.
4. Using a small ice-cream scoop, form the dough into 1-inch balls. Place cookie balls onto the cookies sheet and press down a little to form round discs. About 20-24 cookies depending on size.
5. Bake cookies for 18 minutes, or until lightly golden on the tops and bottoms. Check one cookie by lifting and looking at the bottom. Remove from oven and place the cookies in the freezer for 20 minutes.

Chocolate
6. Combine chocolate and coconut oil in a microwave-safe bowl and microwave for 1 to 1.5 minutes.
Remove and stir to combine into a glossy, smooth chocolate coating.
7. Remove cookies from the freezer and place them on a clean piece of parchment paper.
Hold one cookie in your hand and dip the top into the melted chocolate.

8. Dip 1 or 2 times for thin or thick chocolate coating.
Sprinkle into wet chocolate-grated little orange zest and large crystal salt.

9. Allow the dipped cookies to harden in minutes.
10. Now Keep all dipped cookies on Plate.
11 . Serve to all as dessert.
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