Meringue Cookie Recipe - One of our Favorite Italian Cookies

Meringue Cookie Recipe

• 2 egg whites, at room temperature
• 1/2 teaspoon salt
• 1 cup confectioner's sugar
• 1/4 teaspoon almond extract
• 1 cup moist shredded coconut flakes
• 1/2 cup cornflakes
• 1 cup miniature chocolate chips

1. Adjust oven racks so one is in the center of your oven. Preheat your oven to 350F degrees. Line baking sheets with parchment paper, nonstick foil, or silicone liners, to insure optimal results. Alternatively, grease cookie sheets.
2. In a large bowl beat the egg whites and salt with an electric mixer until stiff peaks form.
3. Slowly beat the confectioner's sugar into the egg white mixture until glossy then add the almond extract.
4. Gently stir/fold the coconut, corn flakes, and mini chocolate chips into the egg white mixture, being careful to not deflate the egg whites.
5. Drop mixture by teaspoonfuls onto prepared cookie sheets about 2 inches apart.
6. Bake for 15 to 20 minutes, or until golden and dry. Check the cookies frequently to prevent burning.
7. Remove from the oven and place cookie sheets on wire racks. Allow the cookies to cool for several minutes before transferring them with a thin metal spatula to a wire rack to cool completely.
8. Store the delicious meringue cookies in an airtight container.

This recipe yields about 3 dozen Meringue Cookies