Chocolate, Coconut, and Almond Snowdrops

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.


4 dozen (serving size: 2 cookies)

Recipe from

Cooking Light

Nutritional Information

Calories 57
Caloriesfromfat 30 %
Fat 1.9 g
Satfat 0.9 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 9.3 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 24 mg
Calcium 4 mg


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


Preheat oven to 275°.

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.

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.

Maureen Callahan,

Cooking Light

December 2007
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