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"The belly rules the mind."--Spanish Proverb

Chocolate Coconut Meringues Recipe

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This recipe for Chocolate Coconut Meringues is from The Doreen Brownstone Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large egg whites
⅔ cup sugar
4 ounces unsweetened chocolate
1½ cups finely grated unsweetened coconut
Directions:
Directions:
Preheat oven to 350º.

Line 2 baking sheets with parchment paper. In a mixing bowl, using an electric mixer, whip the egg whites until soft peaks form. Gradually beat in the sugar, continuing until stiff peaks form.

Melt the chocolate in a microwave or a double boiler.
Using 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 the lined baking sheets. Bake about 12 minutes, or until the meringues are firm. Turn the oven off, but leave the cookies in the oven with the door ajar 15 minutes longer.


Makes 3 dozen cookies.


A Passover-friendly dessert!
From Terri Cherniack.

 

 

 

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