Cherry-Chocolate Coconut Meringues

1. 1

   Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. 2

   Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries.

3. 3

   Drop by rounded tablespoonfuls 2 in. apart onto

4. 4

   coated with cooking spray. Bake at 325u00b0 for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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