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Christmas Cookies

Coconut Meringue Cookies

25 - 30 cookies
Vegetarian Diet, Czech Baking

These coconut meringue cookies look and taste decadent, rustic, and super delicious at the same time. Additionally, they do not take much effort to prepare if you follow a few simple steps in my recipes!

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Tom Tom Founder
February 15, 2024
  • 60 min.
  • 60 min.
  • 2/5
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Ingredients:

*For best results, use only unsweetened coconut. The best is to use a fine Macaroon coconut, but you can use regular, too – increase the amount to a total of 3 ¾ cups and just shortly process in a kitchen food processor to reach a finer texture. It will not be the same as a Macaroon’s coconut texture, but it will do the job just right. Just keep in mind that your cookies may end up slightly flatter than if you use Macaroon coconut because of the consistency of the coconut.

Tools:

Directions:

1. Preparation:

1.1.

Set oven to preheat at 280° F.

2. Meringue batter:

2.1. Place into a kitchen mixer bowl:

6 egg whites – room temperature
¼ cup of confectioners’ sugar (part of the total amount).

Whisk on medium speed to get more air into the egg whites and to make the egg whites foamy (about 2 – 3 minutes).

2.2. Add:

2 cups of confectioners’ sugar (the rest of the total amount)

Increase the speed to high and whisk until done – medium peaks are formed (about 4 – 10 minutes).

Note:
If your egg whites were taken directly from the fridge (they aren’t room temperature), this step can take 20 minutes or even significantly longer!

2.3. Remove the mixing bowl from the mixer and add:

3 cups of dried grated coconut

And gently but thoroughly hand stir using a spatula until all are evenly combined.

3. Create cookies:

3.1. Using a 1 OZ disher (or set of spoons), place the batter portion directly on baking sheets with the parchment paper (about 15 on each). Leave at least 2” space between each.

Note:
With a 1 OZ disher, you should be able to create 25 – 30 cookies.

4. Baking:

4.1.

Bake in a preheated oven until fully baked – the top has a light beige color, and the tops look crunchy with the possibility of having little cracks (about 35 – 40 minutes).

About the Author:
TomFounder
# 1
  • Published Recipes: 194
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.