I made this variation for an Open House the day after my youngest daughter's wedding, since my oldest daughter is gluten & dairy-free and her favorite flavors are lemon & coconut. Since it was towards the end of March, these seasonal Confetti chips were out (white chocolate w/speckles), but you could use any white or regular chocolate chips.
LEMON MERINGUE COCONUT CONFETTI CHIP COOKIES
2 egg whites...……………………………...………………….1/4 tsp. salt
1/4 tsp. vanilla extract...…………………………...……..1/4 tsp. lemon extract
2-3 drops yellow food color...…………………………....1/2 cup granulated sugar
about 1/2 cup confetti (or white or mini-morsel) chips
about 1/3 cup flaked, sweetened coconut
***
Preheat oven to 300. Line 2 baking sheets with parchment paper and set aside.
Beat the egg whites, salt, vanilla, lemon extract and yellow food coloring on high with whisk attachment until almost stiff (the peaks should almost stand up). Then add the sugar and beat on high (whisk attachment) until stiff peaks. (If your mixture doesn't get to stiff peaks, but soft thick peaks that droop over on top, that will usually work well too ~ although you may need a little more coconut to "plump" it up a little.) Fold in the coconut and chips with a rubber scraper.
Drop by teaspoon-fuls onto the prepared baking sheets. (They don't spread.) I get about 2-1/2 dozen, but that depends how big you make them.
Warning: These do NOT freeze or ship well! They'll just crumble.