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Cocoa-Almond Meringue Cookies Recipe

Cocoa-Almond Meringue Cookies Recipe

Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing YIELD:36 servings


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


  • 1. In a mixing bowl, beat the egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form, about 6 minutes. Sift 1/4 cup cocoa over egg whites; fold in. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
  • 2. 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 with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container. Yield: 3 dozen.

Nutritional 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.

Reviews for Cocoa-Almond Meringue Cookies

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Reviewed 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)"

Reviewed 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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