Coconut Macaroon Meringue Cookies

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large Egg Whites

1/8 tsp Table Salt

1/2 tsp Vanilla Extract

2/3 cup Granulated Sugar

1 1/3 cups Shredded Coconut Flake (sweetened)

Directions

Whipping Ingredients

Beat 2 large Egg Whites, add 1/8 tsp Table Salt, and 1/2 tsp Vanilla Extract then using a mixer, blend on medium-high speed until you form soft peaks.

Reaching Stiff Peaks

Gradually add 2/3 cup Granulated Sugar and continue to beat until your mixture forms stiff peaks. (You should be able to turn the beater right-side-up and the meringue will stand firm.) Once you've reached stiff peaks, gently fold 1 1/3 cups Shredded Coconut Flake into your meringue mixture.

Placing on a Baking Sheet

Drop spoonfuls of the coconut meringue onto a greased or parchment-lined pan, and space them about two inches apart.

Baking Cookies

Bake at 325℉ (165℃) until the edges are light brown and begin to crisp. (About 15-20 minutes) The baking time will depend on your oven.

Cooling cookies

Let the cookies cool on a wire rack, then serve, and enjoy!

Nutrition

• Calories: 77 kcal