Orange Chocolate-Coconut Meringues

Orange Chocolate-Coconut Meringues

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SKILL LEVEL : expertPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories70
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium10 mg0% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories70
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium10 mg0% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 cup MOUNDS Sweetened Coconut Flakes
  • 2 teaspoons freshly grated orange peel
  • 1/2 cup slivered almonds , toasted*
  • 1 cup sugar
  • 2 tablespoons shortening (do not use butter, margarine, spread or oil)
  • 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 4 egg whites

Directions

  • 1. Grind toasted almonds in food processor. Lower oven temperature to 325°F. Line cookie sheet with parchment paper or lightly spray with nonstick cooking spray.
  • 2. Stir together ground almonds, coconut and orange peel; set aside. Stir together sugar and cocoa; set aside. Beat egg whites in large bowl on medium-high speed of mixer until soft peaks form. Gradually add sugar mixture, about 2 tablespoons at a time, beating on high speed of mixer until stiff peaks form and sugar is dissolved.
  • 3. Gently fold almond mixture into egg-white mixture. Drop by slightly rounded teaspoons onto prepared cookie sheet.
  • 4. Bake 18 to 20 minutes or until firm. Remove from cookie sheet to wire rack. Cool completely.
  • 5. Combine chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at 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. Place on wire racks over wax paper until chocolate is set. Store cookies, loosely covered in containers, at room temperature. About 4 dozen cookies.
  • * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown. Cool completely.
Ingredients sitting on a table

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