Chocolate, Coconut & Pecan Meringue Bites
at room temperature
coconut, shredded (desiccated)
for dusting, optional
Position racks in the upper and lower thirds of oven, preheat to 350°F.
Line 2 large baking sheets with parchment paper, baking mats or coat with cooking spray.
Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy.
Gradually add sugar and continue beating until soft peaks form, 4 to 6 minutes.
With a rubber spatula, gently fold melted chocolate, coconut and pecans into the egg whites until no white streaks remain.
Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.
Make about 60 cookies.
Bake until set, about 11 minutes.
Turn off the oven and leave the macaroons inside the oven with the door slightly ajar for 30 minutes.
Remove from the oven and let cool completely on a wire rack.
Dust with powdered sugar just before serving if needed.