Making meringue cookies doesn’t have to be difficult! These are also a great dessert option for those on gluten-free diets.
—MARY SHIVERS ADA, OK
PREP: 15 MIN. • BAKE: 25 MIN./BATCH + COOLING • MAKES: 3 DOZEN
3 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 finely shredded unsweetened coconut
1/2 cup dried cherries, finely chopped
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. 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.
3. Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.
NOTE Look for unsweetened coconut in the baking or health food section.
PER SERVING 1 cookie equals 42 cal., 2 g fat (1 g sat. fat), 0 chol., 10 mg sodium, 6 g carb., 1 g fiber, 1 g pro. Diabetic Exchange: 1/2 starch.