Chocolate Dipped Coconut Meringue Cookies

Light and airy meringues are dipped into a smooth dark chocolate and covered with toasted coconut. Simple to make and at 87 calories a piece, this is one dessert you’ll find yourself making time and time again. Let me break it down….. chocolate…. coconut… friendly….really I don’t think a further explanation is needed;)

 Made primarily out of egg whites and sugar, these “cloud cookies” are super duper light. With a crunchy outer shell, once you bite in they almost just dissolve in your mouth. It’s awesome. Now combine that little bite of heaven with some dark chocolate and TOASTED coconut…oh yes, I warn you, they are ADDICTING. I will not be held liable for entire batches eaten in one sitting….in fact I may join you. 

Chocolate Dipped Coconut Meringue Cookies

  • Yield: varies
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 1 hour 30 minutes


  • 3 egg whites (room temperature)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 100g dark chocolate (I used 70% dark chocolate)
  • 1 cup sweetened coconut


  1. Preheat oven 225

  2. In a large mixing bowl*, beat the egg whites on high until they are frothy.

  3. Add the tartar and vanilla and continue to beat until the egg whites have begun to thicken and set.

  4. Add the sugar SLOWLY. Like 2 tablespoons at a time kind of slow and beat well. You need to beat them until the meringue is stiff and glossy and peaks.

  5. At this time you have a couple options. You could just drop spoonful's onto parchment paper lined cookie sheets. (foil would work but DO NOT grease) I like to spoon the meringue into a large zip bag, snip off the corner, and make cute little kiss shaped meringues, This also makes for so easy cleanup.

  6. Bake in the oven for 1.5 hours.

  7. Now turn off the oven but do not take them out. Leave them in for at least 2-3 hrs. This is why they are also called "forgotten cookies". If you take them out too early, they will be soft and chewy. Soft and chewy is great for snickerdoodles but less than awesome for meringues so don't rush them. I usually make them one day and dip them the next.

  8. -TIME TO DIP-

  9. First you're going to want to melt your chocolate. The best way to melt chocolate and not burn it is to simmer water in a small pot with a bowl placed on top. Place chocolate in bowl, stirring frequently. 

  10.  Spread the coconut evenly on a cookie sheet and bake at 250 for about 20min. You want the edges of the coconut to be turning a light brown. At that point, pull it out and cool.

  11. Time to dip. I actually set up a little dipping station over parchment paper where I dipped the bottom of the meringues into the chocolate and then sprinkled the coconut on. I wouldn't recommend dipping the chocolate bottom cookie into the bowl of coconut. I tried that and it not only crushed the bottom of my meringue but my coconut got all chocolaty... you've been warned. So that's basically it. Dip, sprinkle, repeat. ENJOY.


*First things first, you MUST make sure that all the bowls and ingredients have ZERO oil on them. SQUEAKY CLEAN. If they have even a tiny film of butter that the dishwasher didn't catch, your meringue will not set. Also, it is very important that your eggs are room temperature (if you are short on time, put all three whole eggs in a bowl of hot water for a few minutes) There cannot be even the tiniest bit of yolk in your egg whites.
87 calories per cookie


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