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
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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.

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