Chocolate Coconut Meringue Cookies
Meringue cookies have a lovely crackled exterior with a light and chewy center – this version features chocolate with a hint of coconut. Delicious.
- 2 cups confectioners’ sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 3 egg whites
- 3 squares unsweetened chocolate (3 ounces), melted and cooled
- 3/4 cup shredded sweetened coconut
- 1 teaspoon vanilla
Pre-heat the oven to 375°F and line two cookie sheets with parchment paper.
Sift together the sugar, flour and salt. Beat the egg whites until stiff. Add the sugar mixture, 2 tablespoons at a time, beating after each addition until blended. Fold in the cooled melted chocolate, coconut and vanilla.
Drop the batter from a teaspoon onto the prepared cookie sheets. Bake for 10 minutes and immediately remove from the baking sheets to a wire rack. Cool. Store in an air-tight container at room temperature.