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Cocoa-Almond Meringue Cookies

Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Cocoa-Almond Meringue Cookies
Cocoa-Almond Meringue Cookies Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 50 min. + standing
  • Makes
    3 dozen

Ingredients

  • 4 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

  • 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.
Nutrition Facts
1 each: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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Reviews

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Average Rating:
  • CookSmiley
    Mar 26, 2013

    I'm about to make these for the second time. They were such a hit the first time I made them that I've gotten requests to make them again. It seems to be a tasty healthy-type cookie for my diabetic friends. They LOVE them! (I say 'them' because I myself being picky do not like the ingredients)

  • griffgirl8
    Dec 24, 2011

    I suggest sifting the cocoa before adding. The first time I made them it clumped up while piping the cookies out.

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