Toasted Coconut and Dark Chocolate Meringues (Gluten Free)

These pretty little coconut cookies are as fun to make as they are yummy. Chewy and chocolatey, with a little bit of meringue crisp, they’re hard not to love. Just try ;).


What you’ll need:

• 14 ounces sweetened shredded coconut

• 4 large egg whites

• 1/2 cup sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 1 1/2 cups of chocolate chips


First up, heat your oven to 350 degrees F, to toast your coconut. Keep a close eye on it, it likely won’t take longer than 10 minutes, if that. Stir every few minutes, to even the toasting.


Lovely toasty golden brown.


Whip up your whites with the sugar on high until you’ve got stiff peaks – about 10 minutes.


Then add in the vanilla and salt and gently incorporate.


Fold in your toasted coconut and dollop tablespoonfuls onto a parchment paper lined cookie sheet.


Bake for 15-20 minutes at 350 degrees F, or until gently golden brown. While they’re cooling, melt your chocolate chips in the microwave, adding a bit of vegetable oil to loosen it up if needed. Once cool, dip the bottom of each cookie in, just to coat the underside, and place on a sheet of parchment to dry.


Once all the bottoms are dipped, spoon the remaining chocolate into a baggie, snip the corner and do some pretty piping on top.


Pop them in the fridge so the chocolate sets, and then you’re done! Lovely, coconut chocolate meringues that taste just as good as they look.