Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light December 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275°.

    Advertisement
  • 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.

Nutrition Facts

57 calories; calories from fat 30%; fat 1.9g; saturated fat 0.9g; mono fat 0.4g; poly fat 0.2g; protein 1.1g; carbohydrates 9.3g; fiber 0.2g; iron 0.1mg; sodium 24mg; calcium 4mg.
Advertisement