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  Chocolate Dipped Coconut Meringues
 
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Submitted:
  2011-04-07
Prep Time:
  not specified
Yield:
  1
Difficulty Level:
  not specified
Category:
  not specified
Meal:
  not specified
Course:
  Other Desserts
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Bake
  Stove Top Cook
Occasion:
  Pesach
Main Ingredients:
  Chocolate
Source:
  www.levanacooks.com
Bracha:
  not specified

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Chocolate Dipped Coconut Meringues
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Kids, please: Don’t let’s get into a turf war with the distinguished and wonderful French Macarons, or with the somewhat less distinguished and ubiquitous canned Passover Macaroons that linger for months after Passover, or anything in between: Here come Meringues! So move over sweeties, and let’s all play in the same sandbox, and have fun: There’s lots room where those cravings came from,!
The trademark of Meringues is a very stiffly beaten egg-white-and-sugar mixture, to which can be added any number of flavorings in a short selection: Nuts, coconut, lemon extract, coffee, chocolate. I love their flaky exterior and chewy inside. I am offering here two options, both with chocolate; the one with the folded chocolate chips is just as delicious, albeit not as dramatic.
 
Ingredients
4 egg whites, at room temperature
Pinch salt
Pinch cream of tartar
1 cup sugar
1 tablespoon vinegar
2 tablespoons potato starch or tapioca
2 cups grated coconut, try your best for unsweetened
Dipping:
1 cup real semisweet chocolate chips
1 tablespoon oil

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Preparation
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Helpful Hints
Variation: fold in the chips at the same time as the coconut (no oil), and proceed just as above, no dipping.
 
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