Cocoa-Almond Meringue Cookies

• 4 egg whites
• 1/2 teaspoon coconut extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 cup sugar
• 1/4 cup plus 1 tablespoon baking cocoa, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
2. Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined
3. . Bake at 250u0b0 for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
4. Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container.

egg whites, coconut, almond extract, vanilla, cream of tartar, salt, sugar, baking cocoa

Taken from www.tasteofhome.com/recipes/cocoa-almond-meringue-cookies/ (may not work)