Cocoa Puffs

To use up egg whites left from another recipe, Lori Lerner Gray created these cookie-like meringues. Her daughters, Rachel and Rebecca, gave them their name.
Makes about 4 dozen


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4 large egg whites
1 cup sugar
1 teaspoon vanilla
1/3 cup unsweetened cocoa
1 1/4 cups sweetened shredded dried coconut
1 cup chopped pecans or walnuts


1. In a deep bowl with mixer on high speed, whip egg whites to a thick foam. Continue to beat, adding 1 tablespoon of sugar about every 15 seconds until whites hold very stiff peaks, about 6 minutes total. Mix in vanilla.

2. Sprinkle cocoa over egg whites and fold in gently with a flexible spatula. Add coconut and pecans and fold into mixture (the volume decreases).

3. Drop mixture in 1-tablespoon portions about 1 inch apart on buttered 14- by 17-inch baking sheets.

4. Bake cookies in a 325° oven until firm and dry to touch, about 15 minutes. If baking more than 1 pan at a time, switch positions after 7 or 8 minutes.

5. Slide a wide spatula under cookies and transfer to racks to cool. Serve, or store airtight at room temperature up to 1 week.

Nutritional analysis per cookie.

Created date

January 2005

Nutritional Information

Calories 43
Caloriesfromfat 47 %
Protein 0.6 g
Fat 2.2 g
Satfat 0.7 g
Carbohydrate 5.9 g
Fiber 0.5 g
Sodium 9.7 mg
Cholesterol 0.0 mg