Hello hello! Can you believe we’re nearing the end of December right now? I seriously can’t believe it’s almost Christmas. Wasn’t I just saying HOW IS IT ALMOST HALLOWEEN?
But anyway. . .How cute are these meringue cookies? SO CUTE, RIGHT???
They look kind of like snow (if you squint). I realize snow doesn’t actually form soft little peaks quite like this.
And omg, they taste as good as they look. They’re crunchy on the outside and chewy on the inside and jam-packed with chocolate and coconut.
They’re just like the gorgeous cookies you can buy in big tubs at Trader Joe’s, but better because you made them yourself! And they hardly take any time to whip up.
I piped these cookies using this tip, but you can just spoon little mounds onto parchment paper if you don’t have a pastry bag and a fairly wide decorating tip. (If the tip isn’t wide enough it will get clogged by the chocolate chips. I speak from experience here.)
If you don’t like coconut, just omit the flaked coconut from the recipe and substitute almond extract (or more vanilla) for the coconut extract.
Cream of tartar stabilizes your egg whites so don’t skip it even though it’s such a tiny amount. Eggs are easiest to separate when they’re cold, but the whites need to be at room temperature to whip up properly.
- 2 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 3/4 cup mini chocolate chips
- 1/4 cup sweetened flaked coconut, very finely chopped
- Adjust oven racks to the upper-middle and lower-middle parts of your oven. Preheat to 275 degrees. Line two baking sheets with parchment paper and set aside.
- Using a standing mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and continue whipping whites until they form soft mounds, about 1 to 2 minutes more.
- With mixer on, gradually add sugar (about 2 tablespoons at a time), vanilla extract, and coconut extract, continuing to whip until stiff peaks form. This should take about 2 to 3 minutes. Gently fold in chocolate chips and flaked coconut with a rubber spatula.
- Using a pastry bag fitted with a 1/2-inch tip, pipe mounds of meringue onto prepared baking sheets. (You can also just spoon mounds of it onto sheets.) Space cookies one inch apart.
- Bake until cookies’ exteriors crack a bit and turn light golden brown, 25 to 30 minutes, rotating sheets halfway through baking.
- Remove sheets to a wire rack to allow cookies to cool completely.