Cherry-Chocolate Coconut Meringues
- 3 large egg whites
- 1/2 teaspoon almond extract
- Dash salt
- 1/3 cup sugar
- 2/3 cup confectioners' sugar
- 1/4 cup baking cocoa
- 1-1/4 cups unsweetened finely shredded coconut
- 1/2 cup dried cherries, finely chopped
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries.
- Drop by rounded tablespoonfuls 2 in. apart onto
- coated with cooking spray. Bake at 325u0b0 for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.
egg whites, almond, salt, sugar, sugar, baking cocoa, coconut, dried cherries
Taken from www.tasteofhome.com/recipes/cherry-chocolate-coconut-meringues/ (may not work)