Description
Delightful and easy-to-make coconut meringue cookies that are light and airy.
Ingredients
Scale
- 3 large Egg whites – Room temperature
- ¾ cup Granulated sugar – Superfine preferred
- 1 ½ cups Sweetened shredded coconut
- 1 teaspoon Vanilla extract – Or almond extract for variation
- 1 pinch Salt
- Optional Add-Ins:
- ½ teaspoon Almond extract – Instead of vanilla
- ¼ cup Mini chocolate chips – Fold in after meringue forms
- ¼ cup Chopped toasted almonds – Adds crunch
- 1 tablespoon Lemon zest – Bright, citrusy flavor
Instructions
- Preheat oven to 225°F. Line baking sheets with parchment. Ensure bowl and beaters are clean and dry. Separate eggs while cold, then let whites come to room temperature.
- Beat egg whites on medium until foamy. Increase speed to high until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Continue until stiff, glossy peaks form and mixture feels smooth.
- Beat in vanilla and salt. Gently fold in shredded coconut with a spatula. Do not overmix—mixture should hold shape.
- Drop spoonfuls of meringue onto baking sheets or pipe into rustic shapes. Space about 1 inch apart.
- Bake 2–3 hours until crisp and cookies lift easily from parchment. Turn off oven, crack door, and let cookies cool completely inside.
Notes
- Nutrition information is automatically calculated and should be considered an approximation.
- Actual values may vary based on specific ingredients used and portion sizes.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 25mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg