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Coconut Meringues

Yield 3 dozen (serving size: 1 cookie)
Unsweetened, shredded coconut usually can be found in the produce section of your grocery store.

Ingredients

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 3/4 cup powdered sugar
  • 1 cup unsweetened shredded coconut, divided

Nutrition Information

  • calories 30
  • caloriesfromfat 18 %
  • fat 0.6 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 6 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 11 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 225°.

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

  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.

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

  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.