Search thousands of recipes reviewed by home cooks like you.

Coconut Meringues

Coconut Meringues

Emily

Very good if you like meringue stuff!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. 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.
  3. Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
  4. Bake 1 hour or until dry. Remove to rack to cool.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Chef4Six
23
8/17/2008

This is a very easy recipe and a good way to use up "leftover" egg whites! I doubled the recipe and used unsweetend coconut flakes. The coconut gives the meringues more flavor and makes it more dense than the regular light and airy meringues. I tinted it blue - we call them meringue clouds. They just melt in your mouth!!

Tynne
21
12/22/2010

Easy & Good! Bonus is these goodies won't derail your diet at the holidays.... I made a few batches and experimented with different extracts but the coconut ones were by far my favorite! I added 2 drops of green food coloring with the extract. I think next time I might tint the coconut RED and the meringues Green... very festive! One more tip- instead of dropping them by teaspoons I put it in a Qt size ziplock bag and cut the tip and piped them on so I could add a slight swirl- they turned out great and look pretty- see picture

Nici
20
3/13/2008

This was my first time making meringue, and it turned out perfect! I beat it until the egg white mix didn't slide around in the bowl when I tipped it- took about 15 minutes on med-high. I did not add the almond extract. They were a bit too sweet, next time I will use only 1/2 cup powdered sugar, or make sure I use unsweetened coconut. I will also double the recipe, because 12 of these was not enough! My kids called them "cloud cookies", I will definitely make them again and again! Thanks for such a fun recipe!