It isn’t Passover without meringues. At least for me, it isn’t. I’m pretty sure I’ve been baking meringue cookies since I was a child — and when I grew up and worked in the family catering business, it became my job and I baked hundreds and hundreds of them for Passover (and plenty during the rest of the year).
Back then, I’d bake plain meringues, chocolate chip meringues and sometimes add toasted almonds. Several years ago, after a week of baking different things, I had small amounts of toasted pecans, toasted coconut, and chocolate chips left over and I threw them into a batch of meringue and discovered my favorite combination. The only thing I’ve changed is adding more of each of those ingredients, so I get lots of toasted pecans, coconut, and chocolate chips encased in crispy meringue. You can replace any of these things with different nuts or chocolates (chips or chopped-up chocolate bars).
Pecan, Coconut and Chocolate Meringues
I make a version of these every year for Passover. I think this my favorite combination -- lots of toasted pecans, coconut and chocolate chips encased in crispy meringue. Makes approximately 24.
Ingredients
- 5 large egg whites
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 10 oz / 280 grams granulated sugar (1 1/4 cup)
- 6 oz / 170 grams roughly chopped toasted pecans (1 1/2 cups)
- 3 oz / 85 grams toasted, shredded unsweetened coconut (3/4 cup)
- 6 oz / 170 grams semi-sweet chocolate chips (parve)(1 cup)
Directions
- Preheat your oven to 200ºF / 95°C.
- In a stand mixer fitted with a whip attachent, start whipping the egg whites, vanilla, and salt on high until frothy.
- Slowly add the sugar as the mixer continues to run on high. Continue to whip until the whites are stiff and glossy and if you rub a little between your fingertips, you don’t feel any grains of sugar. If it still feels gritty, keep whipping until it doesn’t.
- Add the pecans, coconut and chocolate chips and fold through.
- Use two spoons to drop batter onto baking sheets lined with parchment paper. I use approximately 1/4 cup of batter for each cookie. You can make these any size you like.
- Place the baking sheets in the oven and bake for 2 hours.
- Test a cookie. Take one out of the oven and let it cool. Break the meringue in half — if it’s completely dry, turn the oven off and let the cookies cool in the oven. If it’s still gooey in the centre, continue baking for another half hour and check again.
- Once cooled, store in an air-tight container or sealed bag. They will keep well for a few weeks — if they last!
Pam's Kitchen 
[…] Pecan Coconut and Chocolate Meringues […]
I have made these for years and years and have always called them nighty night cookies because you make them at night and as soon as you put them in the oven, you turn it off and leave them overnight and they are perfect in the morning. They really are amazing.
that’s interesting that they’ll fully cook over nite after turning off the preheated oven…gonna try, cuz I love saving energy! TYSM Susan! Happy 2025!!!