Sweet, light and airy meringue flavored with decadent chocolate, exotic coconut and nutty almond. These chocolate coconut meringues are perfect if you are craving for something sweet that is not too heavy. Here's an easy dessert recipe for Chocolate Coconut Meringues.
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
1/4 cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips
2 tablespoons trans-fat-free white chocolate chips
Preheat oven to 250°F and place racks in upper and lower thirds of oven. Line 2 large baking sheets with parchment paper or silicone baking mats.
Combine egg whites, cream of tartar, coconut, almond and vanilla extracts, and salt in a large bowl and beat with an electric mixer on medium-high speed until mixed. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form (about 6 to 8 minutes).
Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.
Spoon the mixture into a pastry bag fitted with a 1/2-inch tip and pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.
Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours. Cool completely before frosting.
Frosting: Melt semisweet and white chocolate in the microwave or double boiler and mix until smooth. Drizzle or pipe onto the cooled meringues. Let stand until chocolate sets. Store Chocolate Coconut Meringues in an air-tight container.