Cherry-Chocolate Coconut Meringues Recipe

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.