These Soft Meringue Cookies are classic macaroons turned into sweet cookies featuring crisp exteriors and soft nutty chocolate interiors. They melt in your mouth and are perfect for holiday tables.
The recipe for these soft meringue cookies is really easy and quick to prepare. These cookies are also gluten-free and a great choice for those who are gluten-intolerant.
You can serve these cookies during the day as a snack or simply for breakfast alongside a cup of coffee. They also make a great gift idea during the holidays.
How to make soft meringue cookies
Begin by preheating the oven to 300°F (150°C) and lining a baking sheet with parchment paper.
Using a mixer, whip the egg whites with a pinch of salt until foamy, then gradually add the sugar and vanilla extract while continuing to whip. The meringue is ready when it holds stiff peaks and does not slide off the bowl when held upside down.
Gently fold in the coconut flakes, ground walnuts, and chocolate chips using a metal spoon. Spoon the mixture onto the prepared baking sheets.
Bake the meringue cookies for approximately 15 minutes, or until they are light golden. Carefully remove them from the baking sheet and allow them to cool completely before storing.
Hope you’ll try them out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.
For more cookie recipes check our full collection of Cookies.
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Soft Meringue Cookies
Ingredients
- 4 egg whites
- 1/4 tsp (1g) salt
- 2 1/2 cups (300g) powdered sugar
- 1 tsp (5g) vanilla extract
- 12 tbsp dried coconut flakes
- 12 tbsp ground walnuts or almonds
- 2 oz (50g) chocolate chips
Instructions
- Preheat the oven to 300 F (150 C). Line baking sheet with parchment paper.
- Whip egg whites with a pinch of salt until foamy and gradually add the sugar and vanilla extract whipping the whole time. The meringue is done when it is not runny and when you can hold the bowl upside down and none of it drops off.
- Using a metal spoon, lightly fold in the coconut flakes, ground walnuts and chocolate chips. Spoon onto the prepared baking sheets.
- Bake the meringue cookies for about 15 minutes or until they get a pale coffee color. Remove them gently from the baking sheet and let them cool completely before storing.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Thanks for sharing! I have made them today and they taste great!! But they cracked on the surface and became much thinner than yours. I used the kitchen scale and did everything according to the recipe. Should I beat the meringue longer next time or add more nuts/coconut flakes? Thanks!
maybe just beat the meringue more and try to fold gently all the ingredients so it doesn't deflate.. no need for more nuts.