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Cocoa Puffs





Yields
Makes about 4 dozen

To use up egg whites left from another recipe, Lori Lerner Gray created these cookie-like meringues. Her daughters, Rachel and Rebecca, gave them their name.

 4 large egg whites
 1 cup sugar
 1 teaspoon vanilla
 1/3 cup unsweetened cocoa
 1 1/4 cups sweetened shredded dried coconut
 1 cup chopped pecans or walnuts
Step 1
1

In a deep bowl with mixer on high speed, whip egg whites to a thick foam. Continue to beat, adding 1 tablespoon of sugar about every 15 seconds until whites hold very stiff peaks, about 6 minutes total. Mix in vanilla.

Step 2
2

Sprinkle cocoa over egg whites and fold in gently with a flexible spatula. Add coconut and pecans and fold into mixture (the volume decreases).

Step 3
3

Drop mixture in 1-tablespoon portions about 1 inch apart on buttered 14- by 17-inch baking sheets.

Step 4
4

Bake cookies in a 325° oven until firm and dry to touch, about 15 minutes. If baking more than 1 pan at a time, switch positions after 7 or 8 minutes.

Step 5
5

Slide a wide spatula under cookies and transfer to racks to cool. Serve, or store airtight at room temperature up to 1 week.

Step 6
6

Nutritional analysis per cookie.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories43
% Daily Value *
Total Fat 2.2g3%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 9.7mg1%
Total Carbohydrate 5.9g3%

Dietary Fiber 0.5g2%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.