Unusual recipes

Toasted Coconut and Dark Chocolate Chunk Meringues

Toasted Coconut and Dark Chocolate Chunk Meringues


  • 1/2 cup unsweetened medium shredded coconut*
  • 1/2 cup coarsely chopped bittersweet chocolate (pieces will vary in size from shavings to the small peas; about 2 1/2 ounces)

Recipe Preparation

  • Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.

  • Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.

  • Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. DO AHEAD Can be made up to 3 days ahead; store in airtight container.

Recipe by The Bon Appétit Test KitchenReviews Section

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