So I figured I’d continue the coconut theme from my last post. As I mentioned, when I made the coconut cream pie I ended up with extra egg whites and extra coconut. I hate wasting, so I searched around for ideas for other things to make with the egg whites. I have never made meringues before, but it really didn’t sound that difficult so I gave it a shot. This is my version of coconut meringues. They turned out a bit “rustic” looking, but they were absolutely delicious. The boys keep on asking me to make them again, which is the best best compliment I could ask for!

Coconut Meringues

Ingredients:

4 egg whites

1/4 tsp cream of tartar

1/2 cup shredded sweetened coconut

1 cup sugar

1/2 tsp vanilla

Directions:

Preheat oven at 200ºF.

Whip the egg whites and cream of tartar on high speed until soft peeks appear.

Next add the sugar slowly, one tablespoon at a time, until the meringue is glossy and firm.

Add in the vanilla and whip for about 20 second until incorporated. Gently fold in the coconut into the egg mixture.

Spoon mounds of the mixture (about the size of a large egg) onto a parchment lined baking tray. Note: I tried to use my piping back with a tip, but the coconut got stuck in the end and it was a total disaster … funny… but a disaster. Although the meringues were a bit “rustic” looking they tasted delish!

Place the baking trays in the preheated over and cook for about 90 minutes. Take them out and let them cool on a rack. When you try one they should be crunchy on the outside and have a nice chewiness on the inside. Mine were a bit inconsistent in size some were better than others, but in the end they all go eaten!!