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 ;).

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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

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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.

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Lovely toasty golden brown.

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

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Then add in the vanilla and salt and gently incorporate.

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

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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.

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

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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.

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