INGREDIENTS
4 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar substitute (Nature Sweet, Splenda will not work!)
1/4 cup plus 1 tablespoon baking cocoa, divided

DIRECTIONS
In a mixing bowl, beat the egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form, about 6 minutes. Sift 1/4 cup cocoa over egg whites; fold in. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. Dust with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container. Yield: 3 dozen.