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Cocoa-Almond Meringue Cookies

Total Time

Prep: 20 min. Bake: 50 min. + standing

Makes

3 dozen

Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Cocoa-Almond Meringue Cookies Recipe photo by Taste of Home
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Ingredients

  • 4 large egg whites
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/4 cup plus 1 tablespoon baking cocoa, divided

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
  2. Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
  3. Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.

Nutrition Facts

1 cookie: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 6g carbohydrate, 0 fiber), 1g protein.

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