Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Wendy Kalen
Recipe by Cooking Light May 2004

Gallery

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225°.

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  • 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

30 calories; calories from fat 18%; fat 0.6g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 0.4g; carbohydrates 6g; fiber 0.1g; cholesterol 0mg; iron 0mg; sodium 11mg; calcium 1mg.
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