Coconut Meringues

Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
Toasting the coconut enhances its flavor. For information about making meringues in advance and storing them for a party, see the recipe for Chocolate, Coconut, and Almond Snowdrops.

Yield:

31 meringues (serving size: 1 meringue)

Recipe from

Nutritional Information

Calories 25
Caloriesfromfat 14 %
Fat 0.4 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 4.1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 13 mg
Calcium 1 mg

Ingredients

1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1/2 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/2 cup flaked sweetened coconut, toasted
1 tablespoon unsweetened cocoa

Preparation

Preheat oven to 250°.

Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Add extracts; beat just until blended (do not overbeat). Gently fold in coconut. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool). Sprinkle evenly with 1 tablespoon cocoa.

Note:

David Bonom,

December 2007