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Chocolate Meringue Cookies

Prep Time20 mins
Cook Time12 mins
Time to cool15 mins
Total Time47 mins
Course: Dessert
Keyword: dairy-free, gluten free, Paleo, peanut-free
Servings: 40 cookies


  • 8 ounces dark bittersweet chocolate broken into pieces for melting
  • 1 teaspoon pure vanilla extract
  • 4 large egg whites
  • 1 cup coconut sugar
  • teaspoon sea salt
  • ½ cup chopped walnuts optional
  • 2 ounces dark bittersweet chocolate for batter


  • Preheat the oven to 325℉ and line 3 baking sheets with parchment paper.
  • Melt the 8 ounces of chocolate in a medium-size microwave-safe bowl. Then add pure vanilla extract and salt, and set aside.
  • In another medium-size bowl, beat egg whites on medium to high speed until stiff peaks form.
  • Slowly add the coconut sugar and continue beating about 4 minutes.
  • Gently fold the melted chocolate in small amounts into the meringue.
  • Then fold in the remaining 2 ounces of chocolate and chopped walnuts.
  • Scoop 1½ tablespoons of cookie dough for each cookie and place about 2” apart on the parchment-lined baking sheets. 
  • Place in the oven for 10-12 minutes.
  • Let cool for 10-15 minutes before placing on a rack. Enjoy!


Difficulty Level: Easy