Name: Chewy Chocolate Meringue Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup semi-sweet chocolate chip pieces (chocolate chips or chopped both work); 2 egg whites; 1/8 teaspoon salt; 1/2 cup sugar; 1/2 teaspoon vinegar; 1/2 teaspoon vanilla; 1/2 cup angel flake coconut; 1/4 cup chopped walnuts

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Tender and chewy chocolate meringue cookies filled with coconut flakes and walnuts. Sometimes called Beacon Hill Cookies or Chocolate Pavlova Cookies, these delicate and delicious cookies are gluten free, and oh so delicious! We will show you exactly how to make them in a few easy steps.

What Are Chocolate Meringue Cookies?

Meringue cookies are cookies made from beating egg whites until they form stiff peaks. There is no butter of flour in these cookies, just egg whites and sugar basically. 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.

Two glasses of milk on a wooden cutting board, surrounded by beacon hill cookies. There is rosemary and dried oranges surrounding the board.

What Do I Need To Make Chewy Chocolate Meringue Cookies?

For this recipe you'll need:

1 cup semisweet chocolate chips
2 egg whites
½ teaspoon salt
½ teaspoon vinegar
½ teaspoon vanilla
½ cup angel flake coconut
¼ cup chopped walnuts

Ingredients needed to make chocolate meringue cookies on a metal baking tray.

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. Add in salt.

3. 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.

4. Add in vinegar.

5. 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.)

6. Add walnuts and coconut. Gently fold in.

7. Add cooled, melted chocolate.

8. Gently fold in until no more white is showing. Do not stir. Just gently fold it in.

9. 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.

10. Transfer to a wire rack to cool.

chocolate meringue cookies being dropped onto a baking sheet.

Chocolate Meringue Cookie Q&A

Are there tricks for making meringue?

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 mins to bring to room temp.
Use a hand or stand mixer to whip until you have stiff peaks.
Add your sugar very slowly.

Why is there vinegar in this recipe?

The vinegar is used to stabilize egg whites and helps provide the characteristic high peaks. It is also used to stabilize egg whites or prevent crystallization.

What is the difference between a meringue and a pavlova?

They both require egg whites to be whipped into a foam, with sugar mixed in, and are then baked at a low temperature until dry. However, 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 pavlova, but this term isn't commonly used.

How long do chewy chocolate meringue cookies last?

These cookies will last 3-4 days in an airtight container. You can also freeze these cookies in an airtight container for up to 3 months.

Chocolate meringue cookies on a wooden cutting board. They are surrounding a small bowl of chopped chocolate. There are two glasses of milk in the background.

Do You Have Other Cookie Recipes?

Yes! Check out our:

White Chocolate Raspberry Cookies

Brown Butter Chocolate Chip Cookies

Snickerdoodle Cookies

Molasses Cookies

If you're looking for more nutty cookies, check out these Walnut Cookies. They look delicious!

Chewy chocolate meringue cookies stacked on a wooden cutting board. There is a bottle of milk in the background.

Is there a stand mixer you recommend?

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.

DID YOU MAKE THIS RECIPE? DO YOU HAVE QUESTIONS?

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

Chewy Chocolate Meringue Cookies

Beacon Hill cookies are a classic holiday cookie in many families.

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: cookies

Calories: 129kcal

Author: Kadee & Desarae

Ingredients

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

Nutrition

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Comments

Lois Hershberger says

November 11, 2019 at 5:26 pm

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!!

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

- 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.
  
Emily Kemp says

August 14, 2018 at 4:20 am

Mmmm chocolate meringue cookies sound like the best thing ever!