Chocolate Coconut Meringues
These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that's not too heavy.
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.
1/2 other carbohydrate