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Epicurious
Bon Appétit

Toasted Coconut and Dark Chocolate Meringues

4.4

(25)

Test-kitchen tip:

Make these cookies extra-fabulous by drizzling them with melted chocolate after they have cooled.

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes about 45

Ingredients

1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

Preparation

  1. Step 1

    Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.

    Step 2

    Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.

    Step 3

    Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)

  2. Step 4

    • Available at some supermarkets and at natural foods stores.
TagsCookieDessertCoconutFruitChocolateSnackDairy FreeGluten FreeNut Free5 Ingredients or FewerMake AheadBakingElectric MixerBon Appétit
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