Best 11 Cherry Chocolate Coconut Meringues Recipes

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Are you in search of a scrumptious and delectable dessert that will tantalize your taste buds and leave you craving for more? Look no further than the extraordinary "Cherry Chocolate Coconut Meringues"! A delightful combination of sweet and tangy flavors, these meringues offer a crispy exterior and a soft, chewy interior, perfectly complemented by the luscious cherry, rich chocolate, and aromatic coconut notes. Get ready to embark on a culinary journey and discover the secrets to creating this exquisite treat that will surely impress your loved ones and satisfy your sweet cravings.

Let's cook with our recipes!

CHERRY-CHOCOLATE COCONUT MERINGUES



Cherry-Chocolate Coconut Meringues image

Dried cherries lend sweetness and texture to these easy meringue cookies. They're simply delicious and very low in fat. They also provide a great light dessert for those family members on a gluten-free diet. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

3 large egg whites
1/2 teaspoon almond extract
Dash salt
1/3 cup sugar
2/3 cup confectioners' sugar
1/4 cup baking cocoa
1-1/4 cups unsweetened finely shredded coconut
1/2 cup dried cherries, finely chopped

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries., Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE-CHERRY-COCONUT GRANOLA BARS



Chocolate-Cherry-Coconut Granola Bars image

Chewy and delicious no-bake, homemade granola bars. Perfect for breakfast or a power snack. Will keep for 1 to 2 weeks at room temperature, longer if refrigerated.

Provided by Collette Duck

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 2h20m

Yield 20

Number Of Ingredients 12

2 ¼ cups old-fashioned rolled oats
1 cup puffed rice cereal
1 cup unsweetened coconut flakes
1 cup slivered almonds
1 cup dried tart cherries
⅔ cup honey
½ cup creamy peanut butter
3 tablespoons brown sugar
3 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon salt
½ cup mini semisweet chocolate chips

Steps:

  • Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
  • Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
  • Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
  • Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
  • Refrigerate for 2 hours.
  • Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

Nutrition Facts : Calories 234 calories, Carbohydrate 29.1 g, Cholesterol 0.1 mg, Fat 13 g, Fiber 3.1 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 150.4 mg, Sugar 14.9 g

CHOCOLATE CHERRY COCONUT SCUFFINS



Chocolate Cherry Coconut Scuffins image

Chocolate cherry coconut scuffins are the perfect blend between a muffin and a scone. Greek yogurt and 3 different sugars make this scrumptious treat wonderful any time!

Provided by Culinary Envy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 18

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, at room temperature
½ cup butter, at room temperature
½ cup white sugar
½ cup turbinado (raw) sugar
½ cup brown sugar
2 eggs
1 cup plain fat-free Greek yogurt
1 teaspoon almond extract
1 ½ cups dried cherries, roughly chopped
¾ cup sweetened shredded coconut
½ cup milk chocolate chips, roughly chopped
¾ cup confectioners' sugar
1 ½ tablespoons cherry jam
1 tablespoon heavy whipping cream, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
  • Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
  • Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 38.1 g, Cholesterol 27.7 mg, Fat 11 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 8 g, Sodium 148.4 mg, Sugar 22.2 g

CHERRY, CHOC & COCONUT TRAY BAKE



Cherry, choc & coconut tray bake image

Keep these five ingredients in your storecupboard so you can whip up a tasty traybake when friends drop by unexpectedly

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 16 slices

Number Of Ingredients 5

200g desiccated coconut
85g caster sugar
2 eggs , beaten
200g bar white chocolate , roughly chopped
85g glacé cherries , halved

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.

Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

CHERRY-COCONUT CHOCOLATE TORTE



Cherry-Coconut Chocolate Torte image

This torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. -Dian Hicks Carlson, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 19

1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
CHERRY LAYER:
4 jars (10 ounces each) maraschino cherries
4 cups confectioners' sugar
1/4 cup butter, softened
COCONUT LAYER:
1 package (14 ounces) sweetened shredded coconut
1/4 cup sweetened condensed milk
CHOCOLATE GANACHE:
12 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.

Nutrition Facts :

CHOCOLATE COCONUT MERINGUE PIE



Chocolate Coconut Meringue Pie image

Number Of Ingredients 15

1 Keebler® Ready Crust® chocolate cookie crumb pie crust
1 egg yolk, slightly beataen
1/2 cup sugar
1/3 cup all-purpose flour
2 cups milk
3 egg yolk, beaten
3/4 cup flaked coconut
1/2 cup semi-sweet chocolate chips
1 tablespoon margarine or butter
1 teaspoon vanilla extract
MERINGUE
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • 1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. In medium saucepan stir together 1/2 cup sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils.3. Gradually stir about half of hot mixture into 3 egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in coconut, chocolate morsels, margarine or butter and 1 teaspoon vanilla until chocolate melts. Keep warm.4. In small mixing bowl beat egg whites, 1/2 teaspoon vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.5. Pour filling into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Bake on baking sheet at 350°F for 15 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

CHERRY CHOCOLATE MERINGUE POTS



Cherry chocolate meringue pots image

Need a pudding fast? These four-ingredient pots taste as good as they look and will save the day in under 20 minutes

Provided by Good Food team

Categories     Dessert, Dinner

Time 15m

Number Of Ingredients 4

300ml pot double cream
4 shop-bought meringues nests, roughly broken
50g dark chocolate
8 tbsp cherry compote (we used Bonne Maman)

Steps:

  • Whip the cream to soft peaks, then fold in the meringue pieces. Heat the chocolate in the microwave for 30-45 secs or until melted, stirring halfway through. Spoon 2 tbsp cherry compote into each of 4 glasses, then top with the meringue mix. Drizzle melted chocolate on top of each glass and serve.

Nutrition Facts : Calories 504 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.08 milligram of sodium

TOASTED COCONUT AND DARK CHOCOLATE MERINGUES



Toasted Coconut and Dark Chocolate Meringues image

Categories     Chocolate     Egg     Dessert     Bake     Quick & Easy     Coconut     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45

Number Of Ingredients 4

1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

Steps:

  • Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
  • Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.
  • Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)
  • Available at some supermarkets and at natural foods stores.

CHOCOLATE COCONUT CHERRY COOKIE



Chocolate Coconut Cherry Cookie image

Make and share this Chocolate Coconut Cherry Cookie recipe from Food.com.

Provided by Brigitte

Categories     Dessert

Time 30m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 cup maraschino cherry

Steps:

  • Cream shortening and sugar in a large bowl.
  • Ad eggs and extract beating on medium speed for 2 minutes.
  • Combine flour, baking powder and salt.
  • Add to creamy mixture gradually beating on low speed.
  • Stir in chips, coconut and cherries (coarsely chopped).
  • Drop table spoon fill in greased baking sheet.
  • Bake 12 to 15 minutes at 350°F.

Nutrition Facts : Calories 158, Fat 9.7, SaturatedFat 4.4, Cholesterol 11.8, Sodium 32.1, Carbohydrate 17.5, Fiber 1, Sugar 11.2, Protein 1.5

CHOCOLATE COCONUT MERINGUES



Chocolate Coconut Meringues image

Provided by Elaine Louie

Categories     dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 4

2 large egg whites
2/3 cup sugar
4 ounces unsweetened chocolate
1 1/2 cups finely grated unsweetened coconut

Steps:

  • Preheat oven to 350 degrees. Using an electric mixer, whip egg whites until soft peaks form. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
  • Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites. Fold in the remaining coconut.
  • Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper. Bake about 12 minutes, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 4 grams

CHOCOLATE-CINNAMON MERINGUES



Chocolate-Cinnamon Meringues image

I haven't prepared this recipe yet, but it's on my list to try! The recipe didn't come with information about how much it makes, so I'm only guessing at 36 meringues.

Provided by GinnyP

Categories     Drop Cookies

Time 1h

Yield 36 meringues

Number Of Ingredients 5

1 cup sugar
1/3 cup cocoa powder
4 egg whites
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar

Steps:

  • Sift together sugar and cocoa powder.
  • In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
  • Beat in the sugar mixture one tablespoon at a time.
  • Beat the entire mixture on high until it's glossy and stiff.
  • Line two baking sheets with parchment paper.
  • Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
  • Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
  • Cool 5 minutes, then remove from parchment paper.

Nutrition Facts : Calories 25.4, Fat 0.1, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 6.1, Fiber 0.3, Sugar 5.6, Protein 0.6

Tips:

  • Use fresh and ripe cherries for the best flavor.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
  • Make sure the meringue is stiff enough to hold its shape before baking.
  • Bake the meringues in a low oven for a long time to prevent them from browning.
  • Let the meringues cool completely before filling them.
  • You can use any type of chocolate for the filling, but dark chocolate works best.
  • Be careful not to overfill the meringues, or they will become too soft.
  • Store the meringues in an airtight container at room temperature for up to 3 days.

Conclusion:

Cherry Chocolate Coconut Meringues are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect meringues every time. So next time you're looking for a special dessert, give these Cherry Chocolate Coconut Meringues a try. You won't be disappointed!

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