Cherry-Chocolate Coconut Meringues |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 36 |
|
Dried cherries lend sweetness and texture to these easy holiday meringue cookies. Theyâre simply delicious and very low in fat. They also provide a great light dessert for those family members on a gluten-free diet. âMary Shivers, Ada, Oklahoma Ingredients:
3 egg whites |
1/2 teaspoon almond extract |
dash salt |
1/3 cup sugar |
2/3 cup confectioners' sugar |
1/4 cup baking cocoa |
1-1/4 cups finely shredded unsweetened coconut |
1/2 cup dried cherries, finely chopped |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries.
3. Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.
|
|