Chocolate, Coconut, and Almond Snowdrops |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Meringues are simple cookies to make, and the flavor varieties are numerous. This version has candy bar flavors-a crunchy combination of coconut, almonds, and chocolate. The recipe can be cut in half if you want a smaller yield. You can store the baked meringues in airtight containers at room temperature for up to one week. Ingredients:
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
4 large egg whites |
3/4 cup sugar |
1/3 cup flaked sweetened coconut, toasted |
1/3 cup sliced almonds, toasted |
1/3 cup semisweet chocolate minichips |
Directions:
1. Preheat oven to 275°.
2. Place first 3 ingredients in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Gently fold in coconut, almonds, and minichips.
3. Drop batter by slightly rounded tablespoons 1/2 inch apart onto baking sheets lined with parchment paper. Place 1 pan on bottom oven rack and 1 pan on middle rack. Bake at 275° for 30 minutes. Rotate pans; bake an additional 30 minutes or until cookies are dry. Remove cookies from pans; cool completely on wire racks.
|
|