Ingredients for Coconut Meringue Cookies
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- not used in recipe
- 1/4 cup almond extract
- 1 teaspoon vanilla extract
- a pinch of salt
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup shredded sweetened coconut
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How to Make Coconut Meringue Cookies
- Preheat oven to 250°F (120°C). Line baking sheets with parchment paper.
- In a large, clean, grease-free bowl, beat 4 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1 cup granulated sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
- Gently fold in 1 cup shredded sweetened coconut, 1/4 cup almond extract, 1 teaspoon vanilla extract, and a pinch of salt.
- Sift 1/4 cup unsweetened cocoa powder over the meringue and gently fold until just combined.
- Transfer the meringue to a heavy-duty resealable bag. Snip a small corner off the bag.
- Pipe 2-inch circles onto the prepared baking sheets, leaving space between each cookie.
- Bake for 50-60 minutes, or until the cookies are crisp and dry.
- Turn off the oven and leave the cookies inside with the door slightly ajar for 1 1/2 hours to cool completely.
- Sprinkle with any remaining cocoa powder before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
0g
Carbs
2g
