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Ingredients
- 4 egg whites
- 2 1/2 cups sweetened shredded coconut
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- Scant 1/4 teaspoon salt
- 1/4 cup dried tart cherries, coarsely chopped
- 2/3 cup pecan or walnut halves, toasted, coarsely chopped*
- 2 oz. semisweet or bittersweet chocolate, chopped, or 1/3 cup chocolate chips
Preparation
Step 1
These moist, chewy cookies are packed with chunks of dark chocolate, dried cherries, shredded coconut and toasted pecans. They’re tastiest on the day they’re baked, when the exterior is crisp. Use dried sour cherries, if you can find them; they add a pleasant tart note.
1. Heat oven to 325°F. Line baking sheets with parchment paper. Combine egg whites, coconut, sugar, vanilla and salt in large stainless steel bowl. Place in large skillet of barely simmering water; cook and stir, scraping bottom to prevent burning, 6 to 7 minutes or until mixture is very hot to the touch and egg whites have thickened slightly and turned from translucent to opaque. Stir in cherries; cool.
2. Stir in pecans and chocolate. Drop dough, 2 tablespoons at a time, about 2 inches apart on baking sheets. Bake 15 to 18 minutes or until rich golden brown. (If tips of coconut shreds appear to be browning too quickly, cover cookies with foil.) Slide cookies with parchment onto wire racks; cool.
TIP *To toast pecans, place on baking sheet; bake at 325°F. for 7 to 9 minutes or until slightly darker in color. Cool.
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