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Chocolate Chip Meringue Cookies

Yankee Plus Dec 2015


by in Apr 2004
Chocolate Chip Meringue Cookies
2 votes, 5.00 avg. rating (92% score)
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From the West Hill House B&B, Warren, VT

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  • 1/2 cup egg whites (3 to 4 eggs), room temperature
  • 1 cup superfine sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-1/2 cups shredded coconut
  • 1-1/2 cups chocolate chips


Preheat oven to 325 degrees. Line cookie sheets with parchment paper (so that cookies will not stick).

Whip egg whites until stiff peaks form. Slowly drift sugar into egg whites as you continue beating. Stir in vanilla extract and salt. Gently fold in shredded coconut and chocolate chips.

Drop by the rounded teaspoonful onto lined cookie sheet about 3 inches apart. Bake 15 minutes, or until golden brown around the edges. Remove cookies from liners when cool. Store in a tightly covered container.
Updated Wednesday, March 3rd, 2004

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3 Responses to Chocolate Chip Meringue Cookies

  1. Anonymous August 31, 2004 at 10:20 am #

    My grandmother used to make these cookies when I was a little girl. I loved them, and I love them now!

  2. Anonymous July 6, 2007 at 3:09 pm #

    These are the best. I have shared these cookies with several friends. My grandson doesn’t like meringue, but loved these cookies.

  3. Brenda December 24, 2014 at 3:30 pm #

    Made these last night. Excellent!

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