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Coconut Meringue Cookies

These delicate coconut meringue cookies are light, sweet, and easy to make with just three basic ingredients, perfect for satisfying a sweet tooth. Everyone can make them!

preparation: 5 minutes

making: 20 minutes

total: 25 minutes

servings: 15 cookies

nutrition: 94 calories per serving

cuisine: French

Ingredients

  • 3 egg whites
  • a pinch of salt
  • 150g granulated sugar
  • 200g desiccated coconut
  • 1 tsp vanilla extract

Method

Preheat the oven to 180 degrees Celsius with the fan on.

Prepare a large roasting tray by lining it with baking paper.

Prepare a clean, dry mixing bowl and add the egg whites.

Foam from egg whites in a bowl, with desiccated coconut and sugar on the side

Add a pinch of salt and start mixing with a hand mixer on the highest setting.

Once the egg whites start to foam, gradually add the sugar, one spoonful at a time, while mixing continuously.

Add the remaining sugar and vanilla extract, and mix on high speed.

Stiff meringue in a bowl, with desiccated coconut on the side

Beat the meringue until it is stiff, glossy, and forms stiff peaks.

The meringue should be stiff enough to hold its shape when the bowl is turned upside down.

Fold the coconut into the meringue until evenly distributed.

Coconut meringue cookies on a baking sheet, ready to bake

Spoon the mixture onto the tray, leaving space between each cookie.

Place the tray in the preheated oven and reduce the temperature to 150 degrees Celsius.

Freshly baked coconut meringue cookies, straight out of the oven

Bake for 20 minutes, or until the cookies are nicely golden. Let them cool completely before eating.

Coconut meringue cookies on a plate, ready to enjoy

The leftover egg yolks can be used to make our homemade spicy mayonnaise.

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