Ingredients
Scale
- 2 large egg whites
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1/4 cup shredded coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a clean, dry glass or metal bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Step 3: Gradually add the sugar, beating until the meringue is glossy and smooth. Beat in the vanilla and salt.
- Step 4: Gently fold in the chocolate chips, nuts, and coconut.
- Step 5: Drop by rounded teaspoons onto the prepared baking sheet.
- Step 6: Place the cookies in the preheated oven, then immediately turn the oven OFF. Do not open the oven door for at least 4 hours, or preferably overnight. This allows the cookies to dry out and become crisp.
Notes
- Store cooled forgotten cookies in an airtight container to maintain their delicate crispness.
- If the cookies soften, a quick, low-heat (200°F) bake for 5 minutes will restore their snap.
- Serve these ethereal cookies with a scoop of vanilla ice cream for a delightful textural contrast.
- For extra fluffy meringue, ensure your bowl and beaters are completely grease-free before whipping the egg whites!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American