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.
