Coconut Meringue Cookies

Obligatory picture of ingredients

I love sweets. I especially love homemade sweets and sweets from the bakery. I really do not like processed sweets other than the occasional candy bar. Now that my love of sweets is out of the way I present to you the easiest, most delicious cookie ever. If you like coconut that is. If not, this recipe is not for you.  It really is very simple and I think kids would like it if they like coconuts. It’s definitely not healthy, but at least you can pronounce all of the ingredients.

I usually double up this recipe, but the original is fine if it’s just for a couple of people. I cannot find the original website where I found this with the exact measurements. If you know, please let me know so I can link to it and give credit.

You will need eggs, sugar, vanilla (I made my vanilla using this recipe), salt, sweetened flaked coconut, and sugar. I would recommend a stand mixer if you have it, but a hand mixer will work fine. If you use a hand mixer you can count that as part of your daily exercise. Just make sure you switch hands so you don’t have one Hulk arm. Moving on.

Obligatory picture of ingredients

Obligatory picture of ingredients

First you will beat together 4 egg whites, 1tsp vanilla, and 1/4 tsp salt until it forms soft peaks. Slowly add 1 1/3 c sugar and beat until stiff peaks form. Gently fold in 2 cups flaked coconut. The recipe calls for a bit more, but I like it to have more of a meringue cookie consistency.

This isn't a stiff enough peak, but I don't have the patience for that and it's still delicious. So feel free to have a sort of stiff peak.

This isn’t a stiff enough peak, but I don’t have the patience for that and it’s still delicious. So feel free to have a sort of stiff peak.

Like a baking sheet with parchment paper. This will keep the bottoms from getting too brown. Use an ice cream scoop to plop the mixture onto the parchment paper. The recipe doubled makes 10 large cookies and 9 medium size. Bake for 15-20 minutes at 350 F.

Time for baking!

Time for baking!

They should be slightly brown. I usually do 20-25 minutes on my oven. They turn out a little gooey, but firm up by the next day. You can let them bake a little longer if you don’t want them gooey, but it might change the taste. I think they’re better the next day anyway.

Yummy!

Yummy!

These cookies do have a tendency to fall apart, but no one will care. Enjoy!

 

This recipe has the original measurements.

Coconut Meringue Cookies

2 egg whites

1/2 tsp. vanilla

1/8 tsp. salt

1 2/3 cup sweetened flaked coconut

2/3 cup sugar

Preheat oven to 350F.

Beat together egg whites, vanilla, and salt until it forms soft peaks. Slowly add the sugar, then beat until stiff peaks form. Gently fold in the coconut.

Line a baking sheet with parchment paper. Drop mixture onto the baking sheet and bake for 15-20 minutes or until lightly browned.