Chocolate Meringues

Source- Kathy Smith, Food Allergy Kitchen

1 cup (6 oz.) semisweet chocolate chips
2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 cup sugar
1/2 tsp. white vinegar
1/2 tsp. vanilla or almond extract (I used almond)
1/2 cup flaked coconut
1/4 cup chopped almonds

Preheat oven to 350 degrees. Melt chocolate chips. Cool slightly. Beat egg whites with cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time and beat until stiff peaks form, about 5 minutes. Fold in melted chocolate until combined. Fold in coconut and almonds. Drop by tablespoons, 2" apart on lightly greased sheets. Bake for 10 - 11 minutes. Cool and store airtight.