Choconuts Meringue Drops

If you love coconut, you'll adore these chewy chocolate cookies.

nutritional info

Nutritional Information

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2 cup / 500 ml	sweetened shredded coconut
1 cup / 500 ml	all purpose flour
3 tbsp / 45 ml	cocoa powder
1 cup / 250 ml	granulated sugar, divided
1/2 cup / 125 g	Naturegg Simply Egg Whites cracked egg whites, well shaken
1/2 tsp / 2 ml	vanilla
1/4 tsp / 1 ml	cream of tartar
pinch	salt

Line 2 baking sheets with wax or parchment paper. In small bowl, mix coconut, flour, cocoa and 1/3 cup (75 ml) sugar; set aside.
In mixer bowl, beat liquid egg whites, vanilla, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, beating until stiff, shiny peaks form. Gently fold in coconut mixture.
Drop by tablespoonful onto baking sheets. Bake at 325°F (160°C) 25-30 minutes or until surface is very firm. Cool completely on parchment paper then peel off and store in airtight container.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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For a new twist on French toast, replace shell eggs with Simply Egg Whites, and top with Greek yogurt and fruit.