Sunday, January 17, 2010
Coconut Meringue Cookies with Semisweet Chocolate Chunks
Recently, I made some cookies for my boyfriend's coworker who is gluten-intolerant. She has always had to avoid all of the extra cake, cookies, and pastries I have previously made and sent with my boyfriend to take into his office instead of it sitting here in the house. Since it happened to be her birthday last week, I wanted to make something rich and delicious for her, a delectable candy-like treat in which the flour would not be missed. Here's a recipe I used, modified from a sparkpeople.com submission:
3 cups sweetened shredded coconut
4 egg whites
1 Tbs meringue powder
1/2 tsp vanilla extract
1/4 tsp salt
1 1/3 cup granulated sugar
3/4 cup chocolate chunks (I used 60% Cacao Bittersweet Chocolate Baking Chips
Beat egg whites salt until soft peaks form. Gradually add in the sugar while beating until peaks are stiff and glossy.
Fold in coconut with a wooden sppon or spatula, then fold in the chocolate chips. You can also add some chopped pecans or your favorite nuts.
Drop onto parchment lined baking sheets.
Bake at 400*F 18-20 minutes until set and very slightly browned. Turn oven off and leave into dry overnight.
These are also good with cocoa whipped into the egg whites, or rum instead of vanilla. This is a versatile recipe with many flavor possibilities!! :)