Coconut Meringues

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

Yield:

3 dozen (serving size: 1 cookie)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 225°.

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

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.

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

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.

Note:

Wendy Kalen,

May 2004
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