These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that's not too heavy. Source: EatingWell Magazine, November/December 2009

Lily K. Julow
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 250 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.

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  • Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.

  • Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.

  • Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.

  • Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.

  • Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 days. Some crispness may be lost during storage.

Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.

Nutrition Facts

36 calories; 0.4 g total fat; 0.3 g saturated fat; 17 mg sodium. 25 mg potassium; 8 g carbohydrates; 0.3 g fiber; 7 g sugar; 0.7 g protein; 1 mcg folate; 3 mg calcium; 5 mg magnesium; 7 g added sugar;