Best Chocolate Coconut Meringue Cookies Recipes

Chocolate-Coconut Meringue Cookies image

Provided by JKOESER

Time 40m

Yield 48

Number Of Ingredients 7

4 large egg whites
½ teaspoon salt
½ teaspoon vanilla extract
2 cups powdered sugar
2 (6 ounce) packages chocolate chips
4 cups cornflakes cereal
2 cups sweetened flaked coconut

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Grease 3 to 4 cookie sheets.
Beat egg whites, salt, and vanilla extract in a bowl with an electric mixer until soft peaks form. Add powdered sugar and beat until peaks are stiff. Fold in chocolate chips, cornflakes, and coconut.
Drop by heaping teaspoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until lightly browned, about 20 minutes. Cool slightly before removing from the cookie sheets.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 13.3 g, Fat 3 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 55.3 mg, Sugar 10.3 g

Toasted Coconut Chocolate chip Meringue cookies image

Provided by Nor Mac @Adashofloverecipepage

Categories Cookies

Number Of Ingredients 8

1 cup(s) fine sugar (you can make fine sugar by placing sugar in a food processor,and processing for about 2 minutes on high speed)
- you may substitute sugar for splenda
3 - egg whites from large eggs
1/4 teaspoon(s) salt
1/4 teaspoon(s) white vinegar
1/2 teaspoon(s) vanilla extract
1 cup(s) 60 percent cocoa chocolate chips
1 cup(s) toasted coconut( spread coconut on sheet pan and toast)

Steps:

Heat oven to 325 degree's Toast coconut on sheet pan until light golden brown, Remove from oven and set aside.
Line 2 baking sheets with parchment paper. Spray oil on pans first so paper doesn't slip.
Beat egg whites until stiff peaks form. Sprinkle the vinegar,and vanilla on the egg whites.
slowly while beating on low speed. Mix in the sugar until incorporated.
Fold in chocolate chips and coconut.
place teaspoon fulls of Meringue mixture on to parchment lined cookie sheets. Bake on center rack about 15 minutes,or until edges are browned.
Remove from oven and cool thoroughly before removing them from parchment paper.Cookies are very fragile. Store cookies loosely covered.