Description
These Coconut Meringue Cookies are light, airy, and bursting with coconut flavor.
Ingredients
Scale
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
Instructions
- Preheat oven to 300°F (150°C).
- In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Gently fold in vanilla extract and shredded coconut.
- Drop by rounded tablespoons onto baking sheets lined with parchment paper.
- Bake for 20-25 minutes, or until lightly golden.
- Let cool completely on baking sheets before serving.
Notes
- For best results, use room temperature egg whites.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 8g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg