Coconut Meringue Cookies

Coconut Meringue Cookies are a deliciously silky, glossy, and firm treat, which you can make just with a few ingredients. Actually, we are talking about baked whipped cream, made from scratch, and they are perfect for decorating cakes or just to enjoy them as a treat.

These little cookies are popular in so many countries and they never go out of style. They are beautiful and elegant. That’s why they can be used as a delightful decoration for cakes or any dessert for styling. In some places, it’s used for Christmas Tree decoration too. So many ideas everywhere.

Meringue Cookies are the basic pillar treat of confectionery and it is done with ease if we follow the instructions strictly.

The name’s origin “Meringue” is French, which is tricky because meringue cookies are a very old English treat and the recipe for which was already written at the beginning of the 17th century. Later during the reign of XIV. Luis, the delicacy also spread among the French aristocracy, and from then on, even the English people call it Meringue.

Meringue Cookies Without Cream Of Tartar

I think it’s crucial for me to point out, that in this recipe we are not using cream of tartar.

Some recipes call for cream of tartar, but instead, we use 2-3 drops of fresh lemon juice as an acidic ingredient. Why is this ingredient is important? The acid ingredient, in this case, lemon juice, will help the meringue to be a sturdier cookie that is less prone to melt.

What You’ll Need

For the authentic meringue cookie, you don’t need more than egg white and sugar, but their quality is crucial.

• Egg White – Important to use a room-temperature egg. Be very careful when you divide the egg yolk from the egg white. Make sure not even a drip of egg yolk will drop into the egg white.
• White Sugar – Don’t use sugar powder in this recipe. The chemical reaction of the two different sugar makes the foam come out different.
• Coconut Extract – You can choose from a lot of different variations. Vanilla, coconut, espresso, cocoa, cinnamon, peppermint, almond, and so many others are all good choices.
• Lemon Juice – Fresh lemon juice is preferable. They help the meringue be firm and hard. Use just 2-3 drops, not more.
• Pinch of Salt
• Food Coloring Gel (optional) – If you want to make it colorful add 2-3 drops of gel, and stir carefully with a spatula together before placing it on the cookie dish.

How to make Coconut Meringue Cookies

1. Preheat oven to 200F (90C) and line a large cookie sheet pan with parchment paper, and set aside.
2. In a clean, grease-free place the egg whites, a few drops of fresh lemon juice (approximately 3 drops), and coconut extract.
3. With an electric mixer or a stand mixer, stir on low speed for 10 seconds then increase the speed to high and stir until it becomes foamy.
4. Gradually add sugar, about ½ a cup at a time, stirring after each addition until sugar is dissolved.
5. Beat until the mixture is thick, shiny, and has increased in volume. Sugar should be completely dissolved
6. You can add the food coloring at this stage, and stir together until you get the desired color everywhere.
7. Transfer the meringue mixture to the prepared piping bag and pipe onto it the prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.
8. The meringue cookies can be close to each other as they won’t spread.
9. Bake at 190 – 200°F for 2 hours.
10. Before you even touch the coconut meringue cookies allow cooling completely.
11. After they cooled down, the cookies can be served.

Tips and Tricks

1. Important for the mixing bowl to have it clean! No greasy and no wet, not even a drop. The meringue foam depends on it.
2. A plastic mixing bowl is not suitable for whipping egg foam. Metal mixing bowl is the best recommendation because the released ions of which help the consistency of the foam.
3. If you don’t have a hand mixer or stand mixer you can use stainless steel whisk, but I just you to know it’s really time-consuming!
4. Don not open the oven while baking!
5. Always leave the baked foams to cool in a switched-off oven, so they don’t crack!
6. The meringue foam can be baked at two different temperatures, depending on how you like its texture. Baked at 200F it will be crispy, and at 250F will remain slightly soft inside. However, a lower temperature than 200F is not suitable because the foam will collapse.
7. The moisture content of the air affects the texture of the meringue, do not make meringue in humid, damp weather or in an environment.

How to Store Meringue Cookies

The finished meringue cookies can be stored in an airtight container for about two weeks, but they can also be frozen. It’s important to store them in an airtight container otherwise they will soften.

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Coconut Meringue Cookies

Coconut Meringue Cookies are a deliciously silky, glossy, and firm treat, which you can make just with a few ingredients. Actually, we are talking about baked whipped cream, made from scratch, and they are perfect for decorating cakes or just to enjoy them as a treat.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine French

Servings 25 cookies

Calories 25 kcal

Equipment

• Large Piping Bag
• Hand mixer or stand mixer, whisker
• aluminum mixing bowl ( if you are using a hand mixer)

Ingredients

  

• 3 large egg whites
• 1 cup white sugar
• ¼ tsp coconut extract
• 3 drops lemon juice
• pinch of salt

Instructions

 

• Preheat oven to 200F (90C) and line a large cookie sheet pan with parchment paper, and set aside.
• In a clean, grease-free place the egg whites, a few drops of fresh lemon juice (approximately 3 drops), and coconut extract.
• With an electric mixer or a stand mixer, stir on low speed for 10 seconds then increase the speed to high and stir until it becomes foamy.
• Gradually add sugar, about ½ a cup at a time, stirring after each addition until sugar is dissolved.
• Beat until the mixture is thick, shiny, and has increased in volume. Sugar should be completely dissolved
• You can add the food coloring at this stage, and stir together until you get the desired color everywhere.
• Transfer the meringue mixture to the prepared piping bag and pipe onto it the prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.
• The meringue cookies can be close to each other as they won’t spread.
• Bake at 190 – 200°F for 2 hours.
• Before you even touch the coconut meringue cookies allow cooling completely.
• After they cooled down, the cookies can be served.

Keyword coconut meringue cookies, easy dessert, french dessert, meringue, meringue cookies, meringue cookies without cream of tartar

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