Flavored with coconut, nuts and swirls of chocolate, these meringue-based cookies are called kisses–maybe because they crumble when you bite into them.
Makes 3 dozen cookies
|1||cup (6 ounces) semisweet chocolate chips|
|1/2||teaspoon cider vinegar|
|1/2||cup flaked coconut|
|1/4||cup chopped walnuts or pecans|
- Preheat oven to 350°F. Line cookie sheets with parchment paper or lightly grease and sprinkle with flour. Melt chocolate chips in top of double boiler over hot, not boiling, water. Remove from heat; cool. In large clean, dry bowl, beat egg whites with salt until frothy. Beat in vinegar and vanilla. Beat in sugar, one tablespoon at a time, until mixture becomes stiff and glossy. Gently fold in coconut, nuts and melted chocolate until mixture is marbled. Drop mixture by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 12 to 15 minutes or until dry on top. Cool completely on cookie sheets. Store in airtight containers.
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