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.
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
How to Make It
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.
Made these with a small substitution of almond extract for the coconut and added chopped chocolate. Fabulous! Now that I am in Christmas mode, going to try peppermint and a little red food color, and then maybe dip in chocolate.
This made fantastic cookies. I had always had trouble getting the meringue to stiffen quickly... this only took a few minutes. I changed the recipe as I do not like coconut. Instead, I substituted the coconut and vanilla extract with peppermint extract, eliminated the shaved coconut, and added 1/2 pkg of semi-sweet chocolate chips. Divine! I also lowered the oven temp slightly to make sure the cookies didn't brown.