Chocolate Chip Coconut Meringue Cookies (& variations)
3 egg whites
1/2 tsp. salt
1 tsp. pure vanilla extract
3/4 cup sugar
1/2 cup chocolate chips (I like mini-morsels best)
1/4 cup flaked coconut
1-2 drops red food color (optional, but I think it's prettier)
Beat egg whites, salt and vanilla until stiff; add sugar and beat until stiff peaks. Fold in chocolate chips and coconut. Drop by heaping tablespoon onto parchment or brown-paper covered cookie sheets.
Bake at 300 for about 25 min (until just lightly browned on the bottom). Let cool about 10 min. before removing from paper. If they crack, that’s normal. Makes 3-4 dozen
Add 1/2 c. chopped nuts and 1/4 tsp. almond extract
For the HOLIDAYS:
PINK PEPPERMINT ~ Substitute 2-3 crushed larger candy canes for the coconut and add a few drops of red food coloring
GREEN MINT ~ Substitute mint chocolate chips for about half of the mini-morsels; add a few drops of green food coloring and about 1-2 tsp. green crème de menthe (optional)
CHERRY ~ Add chopped maraschino cherries (drain well on paper towels), with mini-morsels & coconut; few drops of red food coloring (optional)
CAUTION: Do NOT freeze (or ship) these.