Yield
3 dozen (serving size: 1 cookie)

Unsweetened, shredded coconut usually can be found in the produce section of your grocery store.

How to Make It

Step 1

Preheat oven to 225°.

Step 2

Cover 2 large baking sheets with parchment paper, and secure paper with masking tape.

Step 3

Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in 3/4 cup coconut.

Step 4

Drop 36 mounds onto the prepared baking sheets. Sprinkle 1/4 cup coconut evenly over meringues.

Step 5

Bake at 225° for 1 1/2 hours. Turn oven off, and cool meringues in closed oven 2 hours or until dry. Carefully remove meringues from paper.

Ratings & Reviews