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Recipes

Toasted Coconut and Dark Chocolate Chunk Meringues

test-kitchen tip

Make these cookies extra-fabulous by drizzling them with melted chocolate after they have cooled.

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes about 45 Servings

Ingredients

1

/2 cup unsweetened medium shredded coconut*

3

large egg whites

1

cup sugar

1

/2 cup coarsely chopped bittersweet chocolate (pieces will vary in size from shavings to the small peas; about 2 1/2 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.

    Step 2

    Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.

    Step 3

    Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. DO AHEAD Can be made up to 3 days ahead; store in airtight container.

Explore Bon AppétitCookieDessertCoconutFruitChocolateEasyGluten-FreeBaking