Orange Chocolate Coconut Meringues Recipe
SKILL LEVEL : IntermediatePREP TIME : 20 Minutes
|1/2 cup||slivered almonds, toasted (125 mL)|
|1/2 cup||sweetened flaked coconut (125 mL)|
|2 tsp||finely grated orange zest (10 mL)|
|1 cup||granulated sugar (250 mL)|
|1/3 cup||HERSHEY'S Cocoa (75 mL)|
|4||egg whites (4)|
|1 1/2 cups||CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (375 mL)|
|2 tbsp||shortening (do not use butter, margarine, spread or oil) (30 mL)|
- 1. Preheat the oven to 325°F (160°C). Grind toasted almonds in food processor until finely ground. Line a cookie sheet with parchment paper or lightly spray with non-stick cooking spray.
2. Stir ground almonds with coconut and orange zest; set aside. Stir together sugar and cocoa; set aside. Beat egg whites in large bowl on medium-high speed until soft peaks form. With mixer running on high, gradually add the sugar mixture, about 2 tbsp (30 mL) at a time; beat until stiff peaks form and sugar is dissolved.
3. Gently fold almond mixture into egg white mixture. Drop by slightly rounded spoonfuls onto prepared cookie sheet. Bake for 18 to 20 minutes or until firm. Remove from cookie sheet to wire rack; cool completely.
4. Combine chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip half of each cookie in chocolate mixture. Cool on wire racks set over wax paper until chocolate is set. Store cookies, loosely covered in containers, at room temperature.
Makes about 4 dozen cookies.
Tip: To toast almonds, heat oven to 350°F (180°C). Spread almonds in thin layer in shallow baking pan. Bake for 8 to 10 minutes, stirring occasionally, until lightly browned. Cool completely.