TOASTED COCONUT CHOCOLATE CHIP MERINGUE COOKIES

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Toasted Coconut Chocolate chip Meringue cookies image

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

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.

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