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Chocolate Chip Meringue Cookies




Source of Recipe


Internet


List of Ingredients




1/2 cup egg whites - at room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups shredded coconut (regular size bag sold in markets all over is about 2 1/2 cups)
1 1/2 cups chocolate chips


Heat the oven to 325 degrees f.

Line cookie sheets with parchment paper, cut open brown grocery store bags or teflon pan liners. These cookies stick if they're not on some kind of liner. Whip egg whites until stiff, but not dry, peaks form: add sugar, drifting it in slowly as you continue beating the whites. Stir in vanilla and salt. Fold in gently shredded coconut and chocolate chips.

Drop by rounded teaspoonfuls onto cookie sheets, about 3 inches apart. Bake for 15 minutes or until lightly browned around the edges, but not hard. Remove from liners when cool. Store in a tightly covered container.

This recipe may be altered by substituting chopped candied ginger for the chocolate chips. For Valentine's Day, I like to color them light pink and add cinnamon drops and 1 teaspoon of ground cinnamon instead of the chips.



Recipe