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Cocoa-Almond Meringue Cookies

 Cocoa-Almond Meringue Cookies
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
36 ServingsPrep: 20 min. Bake: 50 min. + standing


  • 4 egg whites
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/4 cup plus 1 tablespoon baking cocoa, divided


  • 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.
  • Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty
  • resealable plastic bag; cut a small hole in the corner of bag. Pipe
  • meringue in 2-in. circles onto parchment paper-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.
  • Dust cookies with remaining cocoa. Carefully remove from parchment
  • paper. Store in an airtight container. Yield: 3 dozen.

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Cocoa-Almond Meringue Cookies (continued)

Nutritional Facts: One cookie equals 26 calories, trace fat (0 saturated fat), 0 cholesterol, 14 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.