Chocolate Coconut Meringues Recipes

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CHOCOLATE COCONUT MERINGUES



Chocolate Coconut Meringues image

Provided by Elaine Louie

Categories     dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 4

2 large egg whites
2/3 cup sugar
4 ounces unsweetened chocolate
1 1/2 cups finely grated unsweetened coconut

Steps:

  • Preheat oven to 350 degrees. Using an electric mixer, whip egg whites until soft peaks form. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
  • Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites. Fold in the remaining coconut.
  • Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper. Bake about 12 minutes, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 4 grams

CHOCOLATE MERINGUE



Chocolate Meringue image

These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.

Provided by wg

Categories     Desserts     Cookies     Meringue Cookies

Time 1h20m

Yield 36

Number Of Ingredients 5

4 egg whites
2 ¼ cups confectioners' sugar
1 teaspoon butter, or as needed
1 dash all-purpose flour, or as needed
5 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
  • Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
  • Drop by spoonfuls onto the prepared baking sheets.
  • Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g

TOASTED COCONUT AND DARK CHOCOLATE MERINGUES



Toasted Coconut and Dark Chocolate Meringues image

Categories     Chocolate     Egg     Dessert     Bake     Quick & Easy     Coconut     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45

Number Of Ingredients 4

1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

Steps:

  • Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
  • Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.
  • Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)
  • Available at some supermarkets and at natural foods stores.

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