Please enter the email you’re using for this account.
Parve
Easy
10 Servings
Allergens 
3 Hours, 20 Minutes
Diets
Easy and elegant Pesachdige “black and white” meringue cookies.
4 egg whites
1/2 teaspoon salt
1 cup sugar
1 and 1/2 cups shredded coconut (see note)
1 bag Glicks Semi-sweet Chocolate Chips, melted
Preheat oven to 250 degrees Fahrenheit. Line and grease a baking sheet.
In the bowl of an electric mixer, beat egg whites until stiff. Gradually add sugar and salt. Fold in the coconut.
Drop tablespoon-size amount onto prepared baking sheets. Place baking sheet on top rack in oven and bake for one hour.
When 100% cool, and cookie can peel off foil, place back onto foil and drizzle melted chocolate onto cookies. Rapid-cool in freezer for 10 minutes. Store in zip-tiop bags in refrigerator or freezer until ready to serve. ENJOY!
Yield: 3–4 dozen cookies
How Would You
Rate this recipe?
Please log in to rate
Reviews