• Cooking Time: 15 minutes
  • Servings: 3-4 dozen cookies
  • Preparation Time: 20 minutes


Don't remember where the recipe came from, searched but cannot find the source, but it is a chocolate meringue cookie with shredded coconut and pecans folded into it. Made them today getting ready for the first night of passover.


  • 6 egg whites (3/4 cup)
  • 2 cups granulated sugar
  • 2/3 cup baking cocoa
  • pinch salt
  • 2 teaspoons vanilla extract
  • 4 cups shredded coconut
  • 1 cup chopped pecans


  • Whisk together the cocoa powder and sugar.
  • 1. Place egg whites in a clean mixing bowl, and add pinch of salt.
  • Whip on med. high speed until the whites start to foam up.
  • 2. Gradually add the chocolate sugar mixture, then the vanilla extract,
  • and whip until stiff peaks are formed.
  • 3. Fold in the coconut and nuts.
  • 4. Scoop cookies onto parchment lined sheetpan and bake for about 15
  • minutes in a 300 degree convection oven or a 350 degree conventional
  • oven.

Categories: Cookies  Passover 
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