Holiday recipe: coconut meringues
By Lauri Voter - Staff Writer
Statewide - posted Thu., Dec. 8, 2011
2 egg whites
2/3 cups sugar
1/2 tsp. vanilla
1 to 1 1/3 cups coconut – depending on how much coconut you want.
(I don’t measure the coconut, vanilla or chocolate chips – I just eyeball it.)
• Preheat oven to 325 degrees F.
• Beat egg whites and vanilla on medium high speed until frothy.
• Turn mixer to high speed and gradually add sugar, approximately 1 Tbps. at a time, beating until stiff peaks form. The egg whites will be glossy.
• Add coconut in two or three increments, folding it into the egg whites.
• Spoon onto lightly-greased or parchment-laden cookie sheets. (I’ve tried both and either works fine. I used a small cookie scoop, to make them bite-sized.)
• Bake for 20 minutes. When done, cookies should be lightly brown in appearance. The cookies have a soft macaroon consistency on the inside, and are surrounded by a light meringue crust. They are delicate and on the lighter side, making them a great after-meal treat.
Add 3/4 to 1 cup of mini chocolate chips, folding in with the coconut. I chose mini chips, because they are light and will not weigh down the egg whites. Whatever variation ingredient(s) you choose should probably be on the smaller, lighter side.
I also have made the basic recipe minus the chocolate, and then added half of a maraschino cherry to the top before baking. It’s decorative looking, and creates a cup-like effect.