Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
31 meringues (serving size: 1 meringue)

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.

How to Make It

Step 1

Preheat oven to 250°.

Step 2

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.

Ratings & Reviews

Kvavava's Review

December 19, 2013

jingrao's Review

November 24, 2012
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.

SBCamas's Review

December 30, 2010
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.

JeriTex's Review

December 15, 2010

bkdice's Review

December 19, 2009
these turned out great! i also made a batch with chocolate chips. YUM! very easy to make too. just wish they baked faster. :)

AnotherHomeCook's Review

May 24, 2009
Yummy!!! I make these every December to give to our neighbors and every year I get requests for the recipe. I was always intimidated by the idea of meringues, but these are super easy to make.