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Coconut Meringues

Coconut Meringues

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

Cooking Light MAY 2004

  • Yield: 3 dozen (serving size: 1 cookie)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 18%
  • Fat: 0.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 6g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 11mg
  • Calcium: 1mg

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Coconut Meringues recipe