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Chocolate meringue with coconut

Voorbereidingstijd 20 minuten
Bereidingstijd 30 minuten
Totale tijd 50 minuten
Porties 16 cookies


  • 4 egg whites
  • 150 gr sugar
  • 125 gr shredded coconut
  • 200 gr dark chocolate


  • Heat your oven to 160 degrees Celsius and fix a plate with parchment paper.
  • Whisk the egg whites until they are firm. 
  • Add the sugar and coconut and whip up again until you have stiff and glossy peaks.
  • Melt the chocolate au bain-marie and drizzle it across your egg white-mixture. Gently scoop it through two times so it kind of blends but not too much.
  • Take two spoons and make small heaps on the plate. Bake them for about 30 minutes.
  • If you have some chocolate left, just save it until the meringues are cooled and dip their bottoms in the melted chocolate. Let it harden on a upside down on an oven rack.
  • Enjoy!