Coconut Meringue Cookies Recipes

COCONUT MERINGUES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved. (Whites should stand in stiff glossy peaks.) With rubber spatula, fold in coconut and extract until mixed.
• Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
• Bake 1 hour or until dry. Remove to rack to cool.

CHOCOLATE-COCONUT MERINGUE COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease 3 to 4 cookie sheets.
• Beat egg whites, salt, and vanilla extract in a bowl with an electric mixer until soft peaks form. Add powdered sugar and beat until peaks are stiff. Fold in chocolate chips, cornflakes, and coconut.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool slightly before removing from the cookie sheets.

COCONUT MERINGUE COOKIES

Steps:

• Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
• Gradually beat in sugar 2 tablespoons at a time.
• Beat until stiff peaks form.
• Sift 1/4 cup of cocoa over mixture and fold together.
• Place in a heavy duty resealable bag and cut a small hole in the corner.
• Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
• Let sit in the oven for 1 1/2 hours.
• Then sprinkle with remaining cocoa.

COCONUT MERINGUE COOKIES

Steps:

• 1. Preheat oven to 325*
• 2. Whip egg whites, sugar and salt to a soft peak.
• 3. Add vanilla and continue beating to stiff peak.
• 4. Fold in coconut.
• 5. Drop by spoonfuls onto parchment lined cookie sheet.
• 6. Bake until to a light pinkish brown.(Yes, they will actually have a pink hue.)Aprox. 10-12 minutes. As each oven heats differently, check at 8 minutes and again at 2 minute intervals. Do not over bake!