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These Soft Chocolate Coconut Meringue Cookies are super easy and delicious. They are made only out of 4 ingredients. Egg whites, brown sugar, shredded coconut and chocolate chips. It doesn’t get any easier than that. They are light and airy on the inside and crispy on the outside. I absolutely love these soft chocolate coconut meringue cookies and I hope you enjoy them!
What Are Soft Meringue Cookies?
Soft meringue cookies are popular holiday cookies in Iceland. They are typically made around Christmas and are made mostly from egg whites and sugar (either granulated sugar or brown sugar), and then they often have added candy, chocolate or other delicious add ins.
Instead of baking the meringue for a longer time they are baked for a short time making them extra soft and airy on the inside.
How To Make These Soft Chocolate Coconut Meringue Cookies?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make these soft chocolate coconut meringue cookies you start by lining 2 large baking sheets with parchment paper.
Then you combine the egg whites and brown sugar in a stand mixer and mix until stiff peak forms.
Then you mix in your add ins (coconut and chopped chocolate chips) until just combined.
Transfer to the lined baking sheets using a small cookie scoop and bake in the oven for 12-14 minutes.
Take out of the oven and let cool down for 5 minutes before removing from the sheet.
How To Store These Soft Chocolate Coconut Meringue Cookies?
Store these meringue cookies in an airtight container at room temperature for up to 2 weeks.
Substitutions:
Sugar – For this recipe you can use either brown sugar or granulated sugar. Or a 50/50 mix of the two.
Coconut – If you don’t like coconut you can simply skip it or change it for something else you like.
Semi sweet chocolate chips – Same goes for the chocolate chips, if you don’t like them feel free to use any add ins of your choice.
Different Flavors:
If you want to try different add ins than shredded coconut and chocolate chips you could skip that and replace with any of these ideas:
Chopped chocolate candy (mars, snickers, twix etc), M&M’s, crushed peppermint candy, candy canes, raisins, dried cranberries, crushed gingerbread cookies.
Other Recipes You Might Like:
Soft Gingerbread Meringue Cookies
I hope you enjoy this soft chocolate coconut meringue cookies recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
Items Used In This Recipe:
Products I Recommend:
PrintSoft Chocolate Coconut Meringue Cookies
Super soft and fluffy 4 ingredient soft chocolate coconut meringue cookies with shredded coconut and chopped chocolate that make the perfect holiday snack for you and your family. They are ready to serve in under 30 minutes!
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: 35–40 cookies 1x
Ingredients
3 large egg whites
200 gr / 1 cup dark brown sugar
100 gr / 3.5 oz shredded coconut
150 gr / 5 oz semi sweet chocolate chips, chopped
Instructions
Preheat oven to 150C / 300F
Line 2 large baking sheets with parchment paper.
Combine egg whites and brown sugar in the bowl of a mixing bowl and mix until stiff peak forms.
Add shredded coconut and chopped chocolate chips and mix until just combined.
Transfer to the lined baking sheets using a small cookie scoop.
Bake for 12-14 minutes or until the meringue cookies are cooked.
Take out of the oven and let cool down for 5 minutes before removing.
To store: Let cool completely down to room temperature and store in an airtight container.
