Chocolate Coconut Meringue Cookies Recipes

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CHOCOLATE COCONUT COOKIES



Chocolate Coconut Cookies image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 35m

Yield 16 cookies

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup sweetened coconut flakes
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
  • Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.

Provided by Charmed

Categories     Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 6

6 ounces semi-sweet chocolate chips
2 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon white vinegar
3/4 cup chopped nuts (optional)

Steps:

  • Preheat the oven to 350.
  • Grease the cookie sheets, and cover with parchment paper or wax paper.
  • (I usually spray the paper with non-stick vegetable spray).
  • Melt the chocolate chips over hot water in double boiler.
  • If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
  • Start by cooking for 20 seconds.
  • Stir and return to the microwave for another 10 seconds.
  • Stir again, and repeat the process until all the chips are melted.
  • Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
  • Beat until stiff.
  • Then beat in the vanilla and vinegar.
  • Gently fold in the chocolate and nuts, if desired.
  • Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
  • Bake for 10 minutes or until firm to the touch.
  • Remove immediately from sheets.
  • Store in airtight container.
  • NOTE: Try not to store these for too long.
  • Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

Serve your guests with these meringue cookies that are made with chocolate and almonds - a wonderful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 36

Number Of Ingredients 12

1 2/3 cups Gold Medal™ all-purpose flour
1/2 cup sifted unsweetened baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
1 whole egg
1/4 teaspoon almond extract
4 egg whites
1 cup finely chopped almonds
1/2 cup semisweet chocolate chunks

Steps:

  • In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, beat butter and 1 cup of the sugar with electric mixer on high speed until light and fluffy. Add whole egg and almond extract, beating until blended. On low speed, beat in flour mixture until blended. Cover; refrigerate at least 30 minutes.
  • Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In large bowl, beat egg whites with electric mixer on high speed until foamy. Add remaining 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Fold in almonds.
  • Roll dough by 2 heaping teaspoonfuls into balls. On cookie sheet, place balls 2 inches apart. Press balls with palm of hand to flatten slightly. In center of each flattened cookie, place 2 chocolate chunks. Spoon 2 heaping tablespoonfuls meringue over each cookie, covering chocolate chunks completely.
  • Bake 15 to 18 minutes or until meringue is set. Cool 1 minute; remove from cookie sheet to cooling rack. Store in airtight container for up to 1 week.

Nutrition Facts : Calories 142, Carbohydrate 18 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 99 mg

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

This is a meringue cookie with a double chocolate taste. Store these in an air tight container.

Provided by Madonna

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 6

3 egg whites
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract
⅔ cup white sugar
1 tablespoon unsweetened cocoa powder
⅓ cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
  • Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g

COCONUT MERINGUE COOKIES



Coconut Meringue Cookies image

I saw this recipe and thought that it was simple and easy. Also that is was very low in fat and low in calories. These make great treats for children.

Provided by Kaycee Barnes

Categories     Drop Cookies

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 8

4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
6 tablespoons baking cocoa

Steps:

  • Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
  • Gradually beat in sugar 2 tablespoons at a time.
  • Beat until stiff peaks form.
  • Sift 1/4 cup of cocoa over mixture and fold together.
  • Place in a heavy duty resealable bag and cut a small hole in the corner.
  • Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
  • Let sit in the oven for 1 1/2 hours.
  • Then sprinkle with remaining cocoa.

MERINGUE COCONUT BARS



Meringue Coconut Bars image

Looking for an ooey-gooey bar that's delicious and different? This luscious recipe combines a cookie crust, rich chocolate layer and brown sugar meringue for the ultimate treat. Put a few on the side for yourself because they go fast.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1-1/2 cups packed brown sugar, divided
1/2 cup sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup sweetened shredded coconut
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts. , In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP MERINGUE COOKIES



Chocolate Chip Meringue Cookies image

This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. -Debbie Tilley, Riverview, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 7

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons baking cocoa
3 tablespoons miniature semisweet chocolate chips
3 tablespoons finely crushed almonds or walnuts, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA'S COCONUT CORN FLAKE COOKIES



Grandma's Coconut Corn Flake Cookies image

I grew up with Grandma making these special cookies. They are super-delicious and easy! I hope you enjoy them as much as my family does. Love you, Grandma!

Provided by Annexa

Categories     Desserts     Cookies     Meringue Cookies

Time 50m

Yield 60

Number Of Ingredients 7

4 egg whites
1 cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
3 cups corn flake cereal
1 cup sweetened flaked coconut
½ cup chopped walnuts

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
  • Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
  • Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.4 g, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 27 mg, Sugar 4 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.

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

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