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    Home » Dessert

    Published: Dec 8, 2023 by Kadee

    Chewy Chocolate Meringue Cookies

    Jump to Recipe Jump to Video Print Recipe

    Tender and chewy chocolate meringue cookies filled with coconut flakes and walnuts are the best!  Sometimes called Beacon Hill Cookies or Chocolate Pavlova Cookies, these delicate and delicious cookies are made with simple ingredients and are gluten-free and oh-so delicious!

    Chocolate chip meringue cookies scattered across a marble board with chunks of chocolate, rosemary, and dried oranges scattered around.
    Jump to:
    • What Are Meringue Cookies?
    • Why You Will Love Chocolate Chip Meringue Cookies
    • Ingredients
    • How To Make Chocolate Meringue Cookies
    • Expert Tips
    • Recipe FAQs
    • More Cookie Recipes
    • Did You Make This Recipe? Have Any Questions?
    • Chewy Chocolate Meringue Cookies

    What Are Meringue Cookies?

    Meringue cookies are made by beating egg whites until they form stiff peaks. There is no butter or flour in these cookies -- basically it's just egg whites and sugar.  

    The beating process takes about 10 minutes...so it is easier to use a stand mixer than a hand mixer - but a hand mixer will do the trick too!  And don't let the meringue scare you - these are chewy delicious, chocolately cookies! Bonus? They are gluten-free.

    Why You Will Love Chocolate Chip Meringue Cookies

    • Simple Ingredients! All you need are SIX easy ingredients to make a batch of these meringue chocolate chip cookies!
    • Naturally Gluten-Free! If you're looking for a gluten-free option to add to your cookie baking this is it! They aren't made with any flour substitutes either and taste really great so no one will even know they're gluten-free too!
    • Unique Cookie! These cookies are light, slightly chewy, and filled with plenty of chocolate flavor!

    Ingredients

    For this chocolate meringue cookies recipe, you'll need a few simple ingredients. Here's a look at each one.

    Ingredients needed to make chocolate meringue cookies on a metal baking tray.
    • Chocolate chips: Semisweet chocolate chips taste great because they have a nice balance of sweetness and bitterness. You can still use dark chocolate or milk chocolate chips but the flavor will change.
    • Egg whites: It's crucial when making meringue that you carefully separate the eggs. Even the tiniest amount of egg yolk can ruin your meringue.
    • Salt: A crucial ingredient when baking! It enhances the flavor of the cookies, especially the chocolate.
    • Vinegar: The vinegar is used to stabilize egg whites and helps provide the characteristic high peaks and prevents crystallization.
    • Vanilla: Use pure vanilla extract for the best flavor.
    • Coconut: I love using Angel Flake coconut which is slightly sweetened.
    • Walnuts: My favorite nuts for these cookies but pecans also work well!

    How To Make Chocolate Meringue Cookies

    Preparation: Melt your chocolate - either in the microwave in 30-second increments stirring in between each increment, or in a double broiler. Set aside to cool.

    1. Separate your yolks and whites.  You can do this by cracking your egg and transferring the yolk back and forth between the two shells allowing the white of the egg to drain into a bowl.  Discard the shell and yolk.
    2. Place the egg whites in a stand mixer and add the salt. Beat the egg whites and salt until the mixture is frothy.
    3. Add the sugar to the mixing bowl gradually, beating well in between each addition. Continue beating until the mixture forms stiff peaks.
    4. Add the vinegar. Pour in the vanilla extract and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)
    A collage showing the first steps of making meringue cookies with separating the eggs, adding them with salt to the mixer, adding sugar and then vinegar.
    1. Add the walnuts and coconut to the egg white and sugar mixture and gently them fold in.
    2. Pour in the melted chocolate. Be sure it's fully cooled!
    3. Gently fold in until no more white is showing. Do not stir. Just gently fold it in.
    4. Use a scoop to drop the cookies by the teaspoon onto a greased baking sheet. Bake at 350 for 9-10 minutes. Let sit on the pan for one minute and then transfer the cookies to a wire rack to finish cooling.
    How to make chocolate meringue cookies.

    PRO TIP: Using a stand mixer makes this recipe much easier! I really love using my Kitchenaid Artisan stand mixer for mixing cooking, whipping meringue, making whipped cream, and many many other uses.  I highly recommend investing in this stand mixer.

    Chocolate meringue cookies on a wooden cutting board with a small bowl of chopped chocolate and two glasses of milk in the background.

    Expert Tips

    • Room temperature egg whites are much easier to whisk up, so before you begin, place refrigerated eggs in a bowl of warm tap water for a few minutes to bring to room temp.
    • Use a hand or stand mixer to whip until you have stiff peaks.
    • Add your sugar very slowly.
    • These are delicate cookies so make them small -- about one tablespoon is perfect.

    Recipe FAQs

    What is the difference between a meringue and a pavlova?

    For both desserts, you will beat egg whites until foamy along with sugar and then bake them at a low temperature until dry. They differ in their texture. Meringue is crispy and dry throughout while pavlova is crispy on the outside, but fluffy, soft, and marshmallow-like on the inside.  This recipe is technically a chocolate pavlova cookie but this term isn't commonly used.

    How do you store meringue cookies?

    For best results, store your cookies in an airtight container. Do not store with other cookies as it may affect the texture of the different types of cookies. Store at room temperature for 3-4 days.

    Can you freeze meringue?

    Yes, you can! Well, at least this recipe. Freeze your cookies in an airtight container for up to 3 months. When ready to enjoy allow them to thaw on the counter before serving.

    A stack of chocolate meringue cookies with a jar of milk in the background.

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      White Chocolate Raspberry Cookies
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      Easy Snickerdoodle Cookie Recipe
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      Soft Ginger Molasses Cookies

    Did You Make This Recipe? Have Any Questions?

    If you tried these Chewy Chocolate Chip Meringue cookies or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram, and Pinterest to see what else we’re getting up to!  And don’t forget to pin this recipe to save for later.

    chocolate meringue cookies scattered across a marble board. There are chunks of chocolate, rosemary, and dried oranges scattered around.

    Chewy Chocolate Meringue Cookies

    Tender and chewy chocolate meringue cookies filled with coconut flakes and walnuts are the best!  Sometimes called Beacon Hill Cookies or Chocolate Pavlova Cookies, these delicate and delicious cookies are made with simple ingredients and are gluten-free and oh-so delicious!
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 15 cookies
    Calories: 129kcal
    Author: Kadee & Desarae

    Ingredients

    • 1 cup semi-sweet chocolate chip pieces chocolate chips or chopped both work
    • 2 egg whites
    • ⅛ teaspoon salt
    • ½ cup sugar
    • ½ teaspoon vinegar
    • ½ teaspoon vanilla
    • ½ cup angel flake coconut
    • ¼ cup chopped walnuts

    Instructions

    • Preparation: Melt your chocolate - either in the microwave in 30 second increments stirring in between each increment, or in a double broiler. Set aside to cool.
    • Separate your yolks and whites.  You can do this by cracking your egg and transferring the yolk back and forth between the two shells allowing the white of the egg to drain into a bowl.  Discard the shell and yolk.
    • Add in salt.
    • Using a stand, or hand mixer - beat eggs whites and salt until frothy. Gradually add the sugar, beating well in between each addition. Beat until mixture forms stiff peaks.
    • Add in vinegar.
    • Pour in vanilla extract and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)
    • Add walnuts and coconut.  Gently fold in.
    • Add cooled, melted chocolate.
    • Gently fold in until no more white is showing. Do not stir. Just gently fold it in.
    • These are a delicate cookie, so make them small. Drop them by the teaspoon onto a greased baking sheet. Bake at 350 for 9-10 minutes. Let sit on the pan for one minute.
    • Transfer to a wire rack to cool.

    Video

    [adthrive-in-post-video-player video-id="r4xiV29j" upload-date="2020-12-09T01:10:38.000Z" name="BEACON FB.mov" description="null" player-type="collapse" override-embed="false"]

    Notes

    • Room temperature egg whites are much easier to whisk up, so before you begin, place refrigerated eggs in a bowl of warm tap water for a few minutes to bring to room temp.
    • Use a hand or stand mixer to whip until you have stiff peaks.
    • Add your sugar very slowly.
    • These are delicate cookies so make them small -- about one tablespoon is perfect.

    Nutrition

    Calories: 129kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Sodium: 28mg | Potassium: 98mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.9mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Lois Hershberger says

      November 11, 2019 at 5:26 pm

      5 stars
      They are great cookies! I used half the sugar and dark chocolate (53% cacoa) and it was plenty sweet and very rich!! I made these for a party where I had a diabetic friend and a gluten intolerant friend and with some restraint, the diabetic should be ok. :)
      Easy baking...no low-bake-and-leave-it-in-the-oven meringue product. You could leave the coconut out, but it gives it a chewy texture, vs a typical meringue cookie. I want to try peanut butter chips and peanuts next time!!

      Reply
    2. Rakhee Nandrajog says

      July 06, 2019 at 2:34 am

      Hi,
      Thank you for the recipe
      I made these cookies, they tasted really great but my top did not have the glaze. What could be the reason?
      Thanks in advance
      Rakhee

      Reply
      • Kadee says

        July 06, 2019 at 3:07 pm

        Hey Rakhee, after the cookies cool they won't be shiny. But they should be a delicate chewy cookies.

        Reply
    3. Emily Kemp says

      August 14, 2018 at 4:20 am

      5 stars
      Mmmm chocolate meringue cookies sound like the best thing ever!

      Reply
    5 from 2 votes

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