MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Coconut Meringues
Categories: Desserts, Snacks, Cookies, Chocolate, Nuts
Yield: 30 Cookies

4 lg Egg whites
1/4 ts Cream of tartar
1/4 ts Coconut extract
1/4 ts Almond extract
1/4 ts Vanilla extract
1/8 ts Salt
1 c Sugar
1/4 c Unsweetened cocoa powder
2 tb Semi-sweet chocolate chips;
- or fine chopped chocolate
2 tb Trans-fat-free white
- chocolate chips, or fine
- chopped white chocolate

Position racks in upper and lower thirds of oven; preheat
to 250ºF/120ºC. Line 2 large baking sheets with parchment
paper or nonstick baking mats.

Beat egg whites, cream of tartar, coconut, almond and
vanilla extracts and salt in a large bowl with an electric
mixer on medium-high speed until combined. Gradually beat
in sugar, 2 tablespoons at a time, beating until stiff,
shiny peaks form, 6 to 8 minutes.

Sift cocoa over the mixture and gently fold together with
a rubber spatula until combined.

Spoon the meringue into a gallon-size sealable bag (or
pastry bag fitted with a 1/2" tip). Seal the bag, pressing
out as much air as possible. Cut a 1/2-inch hole in one
corner of the bag. Pipe the meringue into 2" circles,
about 1" apart, on the prepared baking sheets.

Bake on the upper and lower racks for 50 minutes. Turn off
the heat and let the meringues stand in the oven with the
door closed until completely dry, about 1 1/2 hours.

Melt semisweet and white chocolate (see Tip) and drizzle
or pipe onto the cooled meringues. Let stand until it
sets.

Store in an airtight container for up to 3 days. Some
crispness may be lost during storage.

Makes 30 cookies

From: http://www.diabeticconnect.com

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