Chocolate Coconut Meringues

• 2 large egg whites
• 23 cup sugar
• 4 ounces unsweetened chocolate
• 1 1/2 cups finely grated unsweetened coconut

1. Preheat oven to 350 degrees.
2. Using an electric mixer, whip egg whites until soft peaks form.
3. Gradually beat in sugar, continuing until stiff peaks form.
4. Remove bowl from mixer.
5. Melt the chocolate in a microwave oven or a double boiler.
6. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites.
7. Fold in the remaining coconut.
8. Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper.
9. Bake about 12 minutes, or until meringues are firm.
10. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.

egg whites, sugar, chocolate, coconut

Taken from cooking.nytimes.com/recipes/1198 (may not work)