Coconut Mint Meringue
4 egg whites
200 g sugar
200 g desiccated coconut
100 g chocolate shavings (dark chocolate)
100-150 g peppermint candies (crushed)
Beat the egg whites and sugar together until stiff peaks form.
Place the peppermint candies in a bag and crush them into small pieces using a rolling pin or meat tenderizer.
Gently fold the crushed candy, chocolate shavings, and desiccated coconut into the meringue mixture.
Either pipe the mixture or spoon it into small mounds on a baking sheet lined with parchment paper. If using a piping bag, ensure it has a wide nozzle, or omit the nozzle to prevent clogging from the crushed candy.
Bake the meringue tops at 180°C for 10-15 minutes, or until they begin to turn slightly golden.