Chocolate, Coconut, and Almond Snowdrops

Meringues are simple cookies to make, and the flavor varieties are numerous. This version has candy bar flavors--a crunchy combination of coconut, almonds, and chocolate. The recipe can be cut in half if you want a smaller yield. You can store the baked meringues in airtight containers at room temperature for up to one week.

Yield: 4 dozen (serving size: 2 cookies)

Ingredients

• 1/4  teaspoon  cream of tartar
• 1/8  teaspoon  salt
• 4  large egg whites
• 3/4  cup  sugar
• 1/3  cup  flaked sweetened coconut, toasted
• 1/3  cup  sliced almonds, toasted
• 1/3  cup  semisweet chocolate minichips

Preparation

Preheat oven to 275°.

Place first 3 ingredients in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Gently fold in coconut, almonds, and minichips.

Drop batter by slightly rounded tablespoons 1/2 inch apart onto baking sheets lined with parchment paper. Place 1 pan on bottom oven rack and 1 pan on middle rack. Bake at 275° for 30 minutes. Rotate pans; bake an additional 30 minutes or until cookies are dry. Remove cookies from pans; cool completely on wire racks.

Nutritional Information

Calories:

57 (30% from fat)

Fat:

1.9g (sat 0.9g,mono 0.4g,poly 0.2g)

Protein:

1.1g

Carbohydrate:

9.3g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

24mg

Calcium:

4mg