I love Meringue cookies. There is no butter,or oil of any kind in them. You can make them with sugar or sugar substitute. I decided to try a toasted Coconut chocolate chip version of these light crispy treats. I love them,and I know you will too.
Provided by Nor Mac @Adashofloverecipepage
Categories Cookies
Number Of Ingredients 8
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love