Toasted Coconut And Dark Chocolate Meringues

• 1/2 cup unsweetened medium shredded coconut*
• 3 large egg whites
• 1 cup sugar
• 1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

1. Preheat oven to 350u0b0F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
2. Reduce oven temperature to 275u0b0F. 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.
3. 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. (Can be made up to 3 days ahead; store in airtight container.)

shredded coconut, egg whites, sugar, bittersweet

Taken from www.epicurious.com/recipes/food/views/toasted-coconut-and-dark-chocolate-meringues-233429 (may not work)