toasted coconut chocolate chip meringue cookies
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
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1 cfine sugar (you can make fine sugar by placing sugar in a food processor,and processing for about 2 minutes on high speed)
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you may substitute sugar for splenda
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3egg whites from large eggs
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1/4 tspsalt
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1/4 tspwhite vinegar
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1/2 tspvanilla extract
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1 c60 percent cocoa chocolate chips
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1 ctoasted coconut( spread coconut on sheet pan and toast)
How To Make toasted coconut chocolate chip meringue cookies
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1Heat oven to 325 degree's Toast coconut on sheet pan until light golden brown, Remove from oven and set aside.
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2Line 2 baking sheets with parchment paper. Spray oil on pans first so paper doesn't slip.
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3Beat egg whites until stiff peaks form. Sprinkle the vinegar,and vanilla on the egg whites.
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4slowly while beating on low speed. Mix in the sugar until incorporated.
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5Fold in chocolate chips and coconut.
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6place teaspoon fulls of Meringue mixture on to parchment lined cookie sheets. Bake on center rack about 15 minutes,or until edges are browned.
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7Remove from oven and cool thoroughly before removing them from parchment paper.Cookies are very fragile. Store cookies loosely covered.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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