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- 1 cup dried cranberries
- 2 cups unsweetened shredded coconut
- 4 large egg whites, at room temperature
- A pinch salt
- A pinch cream of tartar
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 6 ounces bittersweet chocolate, chopped
Serves: 5 dozen
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or spray the sheets with nonstick cooking spray and dust with flour, shaking off any excess.
Process the cranberries in a food processor until they are finely chopped.
Spread the coconut out on a sheet pan in one layer and bake in on the middle shelf of the oven until golden, about 5 minutes; let it cool. Turn the oven down to 275°F.
In a medium bowl, combine the cooled coconut and the cranberries.
In a large bowl, beat the egg whites with an electric mixer along with the salt, cream of tartar and vanilla until they form soft peaks. Add the sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in the coconut cranberry mixture and drop rounded tablespoons of the batter, 1-inch apart, on the prepared baking sheets. Bake for 25 minutes or until the meringue drops are beige (they will be soft in the center). Put the sheet pans on cooling racks and let the meringue drops cool completely.
In a metal bowl set over another bowl of barely simmering water, melt the chocolate until it is smooth, stirring occasionally. Dip the cookie bottoms into the melted chocolate and place, chocolate-side up, on parchment. Chill until the chocolate is set then transfer to an airtight container and store in the fridge for up to 1 week.
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