TOASTED COCONUT CHOCOLATE CHIP MERINGUE COOKIES

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.