Toasted Coconut and Dark Chocolate Meringues

Ingredients

• Sugar

  White, granulated sugar

  1 cup or 200g

• Semisweet chocolate

  Candies

  ½ cup chips (6 oz package) or 84g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ½ cup or 43g

• Egg white

  Raw, fresh eggs

  3 large or 99g

Directions

1. Separate the egg whites from the yolks and set aside the whites.
2. Preheat the oven to 350°F. Spread the shredded coconut evenly on a baking sheet and bake until toasted and golden, stirring occasionally, about 5 minutes. Allow to cool.
3. Reduce the oven temperature to 275°F. Line two large baking sheets with parchment paper. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and fluffy. Gently fold in the toasted coconut and chocolate chips.
4. Drop generous rounded teaspoonfuls of the batter onto the prepared baking sheets, spacing them 1 inch apart. Bake until the meringues are crisp on the outside but still soft inside, about 27 minutes. Allow to cool completely. Store in an airtight container for up to 3 days.