Chocolate, Coconut and Pecan Meringue Bites – a delicious recipe with egg whites, salt, sugar, chocolate, coconut, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position racks in the upper and lower thirds of oven, preheat to 350F.
2
Line 2 large baking sheets with parchment paper, baking mats or coat with cooking spray.
3
Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy.
4
Gradually add sugar and continue beating until soft peaks form, 4 to 6 minutes.
5
With a rubber spatula, gently fold melted chocolate, coconut and pecans into the egg whites until no white streaks remain.
6
Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.
7
Make about 60 cookies.
8
Bake until set, about 11 minutes.
9
Turn off the oven and leave the macaroons inside the oven with the door slightly ajar for 30 minutes.
10
Remove from the oven and let cool completely on a wire rack.
11
Dust with powdered sugar just before serving if needed.
750
kcal
Calories
40
g
Fat
88
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large egg whites at room temperature, ⅛ teaspoon salt, 1 cup sugar, 6 ounces chocolate unsweetened, melted, and more.
Yes, Chocolate, Coconut and Pecan Meringue Bites falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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