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Chocolate, Coconut, and Almond Snowdrops

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.

Cooking Light DECEMBER 2007

  • Yield: 4 dozen (serving size: 2 cookies)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 30%
  • Fat: 1.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 9.3g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 24mg
  • Calcium: 4mg

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Chocolate, Coconut, and Almond Snowdrops recipe