ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cocoa Puffs

Yield Makes about 4 dozen
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.


  • 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

Nutrition 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

How to Make It

  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.

  6. Nutritional analysis per cookie.