Coconut Meringues

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

By Wendy Kalen
Recipe by Cooking Light May 2004

Gallery

Recipe Summary test

Yield:
3 dozen (serving size: 1 cookie)
Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 225°.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
30 calories; calories from fat 18%; fat 0.6g; saturated fat 0.6g; protein 0.4g; carbohydrates 6g; fiber 0.1g; sodium 11mg; calcium 1mg.
Advertisement
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 01/22/2022