Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Chocolate Coconut Meringues

Chocolate Coconut Meringues
This Recipe Is:

WebMD Recipe from EatingWell.com

These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.

Ingredients
Prep: 25 minutes | Total Time: 3 hours
  • large egg whites
  • 1/4 teaspoon
    cream of tartar
  • 1/4 teaspoon
    coconut extract, or imitation coconut extract
  • 1/4 teaspoon
    almond extract
  • 1/4 teaspoon
    vanilla extract
  • 1/8 teaspoon
    salt
  • 1 cup
    sugar
  • 1/4 cup
    unsweetened cocoa powder
  • 2 tablespoons
    semisweet chocolate chips, or finely chopped chocolate
  • 2 tablespoons
    trans-fat-free white chocolate chips, or finely chopped white chocolate
Instructions
  1. Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
  2. Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.
  3. Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.
  4. Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.
  5. Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.
  6. Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

 

Tip

Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted. To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.

Nutritional Information

Makes: 30 cookies
  • Calories36
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates8 g
    • Dietary fiber0 g
  • Protein1 g
  • Sodium17 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.