These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.
- 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.
- 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.
- Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.
- 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.
- 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.
- Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.