Toasted Coconut and Dark Chocolate Meringues |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 45 |
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Ingredients:
1/2 cup unsweetened medium shredded coconut |
3 large egg whites |
1 cup sugar |
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces) |
Directions:
1. Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
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.
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. (Can be made up to 3 days ahead; store in airtight container.)
4. * Available at some supermarkets and at natural foods stores.
5. Test-kitchen tip: Make these cookies extra-fabulous by drizzling them with melted chocolate after they have cooled.
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