Fudge Kisses

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
2 egg whites
Dash salt
1/2 teaspoon cider vinegar
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup flaked coconut
1/4 cup chopped walnuts or pecans


  1. 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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