chocolate nut/coconut meringue drops
- 2 large egg whites
- 1/2 cup Splenda (adjust for other sugar substitutes)
- 1 tsp vanilla extract
- 3 tbsp unsweetened cocoa powder
- 1/2 cup chopped peanuts, almonds, walnuts, freshly grated coconut, or any other nut (Note: you may substitute sugar free chocolate chips or chunks of unsweetened baking chocolate if you want more chocolate instead of nuts).
Preheat oven to 250 F. Line 2 baking sheets with baking parchment or aluminum foil and set aside. Beat the egg whites at moderately high speed until they hold stiff peaks.Beat in the sugar substitute 1 tbsp at a time, then beat in the vanilla. Reduce speed to low and beat in the cocoa powder. With a rubber spatula, fold in the nuts or chocolate pieces. Drop by rounded teaspoonfuls onto baking sheets, spacing 1 inch apart, and bake for 1 hour. Turn off the oven and dry the cookies for 2 more hours. Makes about 40 cookies.