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.
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.