toasted coconut chocolate chip meringue cookies

Name: Toasted Coconut Chocolate chip Meringue cookies
Prep time: 10 min
Cook time: 20 min
Yield: 24
Cuisine: German
Ingredients: 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)

review

Private Recipe by

Nor Mac

@Adashofloverecipepage

Northern, MA

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.

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yield 24 cookies

prep time 10 Min

cook time 20 Min

method Bake

Ingredients For toasted coconut chocolate chip meringue cookies

1 c

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 tsp

salt
1/4 tsp

white vinegar
1/2 tsp

vanilla extract
1 c

60 percent cocoa chocolate chips
1 c

toasted coconut( spread coconut on sheet pan and toast)

How To Make toasted coconut chocolate chip meringue cookies

1
Heat oven to 325 degree's Toast coconut on sheet pan until light golden brown, Remove from oven and set aside.

2
Line 2 baking sheets with parchment paper. Spray oil on pans first so paper doesn't slip.
3
Beat egg whites until stiff peaks form. Sprinkle the vinegar,and vanilla on the egg whites.
4
slowly while beating on low speed. Mix in the sugar until incorporated.
5
Fold in chocolate chips and coconut.
6
place teaspoon fulls of Meringue mixture on to parchment lined cookie sheets. Bake on center rack about 15 minutes,or until edges are browned.
7
Remove from oven and cool thoroughly before removing them from parchment paper.Cookies are very fragile. Store cookies loosely covered.
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