Recipes

Low Fat Chocolate Coconut Meringues

These light and airy Chocolate Coconut Meringues are guaranteed to be a healthy and yummy treat for you and your family. Why not serve them up when you’re asked to bring a plate for your next get-together.

Treats like this are ideal to enjoy if you are on the 28 Day Weight Loss Challenge – in fact we encourage you to tuck into 2-3 snacks per day.

Chocolate Coconut Meringue

Print Recipe
Low Fat Chocolate Coconut Meringues
Chocolate Coconut Meringue
Course Desserts, Snacks
Servings
meringues
Ingredients
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 tsp coconut extract
  • 1/4 tsp unsweetened cocoa powder plus extra to garnish
  • 1 cup sweetener such as agave or honey
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
Course Desserts, Snacks
Servings
meringues
Ingredients
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 tsp coconut extract
  • 1/4 tsp unsweetened cocoa powder plus extra to garnish
  • 1 cup sweetener such as agave or honey
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
Chocolate Coconut Meringue
Instructions
  1. Preheat your oven to 120C. Position two racks in the upper and lower thirds of the oven. Whilst waiting for the oven to heat up, prepare two large baking sheets and line them with baking paper.
  2. Using a large mixing bowl beat the egg whites, cream of tartar, coconut, vanilla extract, almond extract, and salt with an electric mixer on medium-high speed until the ingredients are blended together.
  3. Gradually add in the sweetener whilst beating the mix, 2 tablespoons at a time. Beat until you can see stiff, shiny peaks forming. The whole process will take about 6 - 8 minutes.
  4. Sift the cocoa over the mixture and carefully fold it together with a rubber spatula until everything is combined.
  5. Put the meringue mix into a pastry bag with a ½ inch tip. Pipe the mix onto the baking sheets in 2-inch circles. Make sure you leave some space in between the meringue to allow it to expand (about 1-inch apart).
  6. Put the trays in the oven and bake for 50 minutes.
  7. After 50 minutes, turn off the oven and let the meringue stand in the oven for about 1 ½ hours. Make sure you keep the oven door closed while doing this.
  8. Sprinkle cooled meringues with some more cocoa powder.
  9. Store in an airtight container.
Recipe Notes

Makes 10 meringues at 120 calories each

Want more sweet treats and baking recipes like this? Our 28 Day Weight Loss Challenge is packed with delicious ideas that can be enjoyed as part of a healthy lifestyle.

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