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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.

Recipe by Cooking Light December 2007

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

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Directions

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  • Preheat oven to 275°.

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  • 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.
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