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Home > Recipes > Orange Chocolate-Coconut Meringues

Orange Chocolate-Coconut Meringues Recipe

Orange Chocolate-Coconut Meringues
  • Expert

Find Similar Recipes:

Cookies x Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x MOUNDS Sweetened Coconut Flakes x Christmas x
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Prep Time:
20 Minutes
Skill Level:
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 130 -
Calories from Fat 80 -
Total Fat 4g 6% DV
Saturated Fat 2g 5% DV
Trans Fat 0g -
Cholesterol 5mg 1% DV
Sodium 50mg 2% DV
Total Carbohydrates 10g 3% DV
Dietary Fiber 0g 0% DV
Sugars 9g -
Protein 1g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 4 egg whites
  • 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 2 tablespoons shortening (do not use butter, margarine, spread or oil)
  • 1 cup sugar
  • 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*

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.

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