Robin: I love the way that these cookies are familiar-feeling, yet different. They are a cross between a macaroon and a merengue, and as such, are both light/crispy and sweet/chewy. Their bright white color makes them a striking addition to an assorted cookie tray or dessert table. They taste good, too, of course!
You might think, by their elegant appearance, that Coconut Merengue Cookies are “fussy” to make, but they are not. Yes, you do need to be able to beat room-temperature egg whites to stiff peaks, but that’s not hard at all, provided you have an electric mixer. (If this is your first time doing that or you need a refresher on the subject, see All About Whipping Egg Whites.)
This recipe calls for shredded sweetened coconut, which is the kind most readily available in supermarkets in the United States. If you have shredded dry coconut (often referred to as desiccated coconut), see how to turn that product into sweetened coconut.
See also: No-Bake Pineapple Coconut Balls (Bunny Tails or Snowballs)
Coconut Merengue Cookies
Ingredients
- 2 1/2 cups shredded sweetened coconut
- ½ cup egg whites (the whites from 4 or 5 eggs, at room temperature)
- 1 1/4 cups white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup raisins (optional)
Instructions
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If your eggs/egg whites are not already at room temperature, take them out of the fridge and let them sit for an hour or so until they warm up. This is important, as room temp whites are much easier to beat into stiff peaks.
Line two cookie sheets with parchment or kraft paper. Turn your oven on to 350F/175C so that it can pre-heat.
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Using a non-stick skillet or griddle, toast the coconut over medium-low heat, stirring slowly but constantly so that it does not burn. Once the coconut is very lightly browned, remove it from the heat and allow it to cool down while you continue with the other ingredients.
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With a hand-held or stand electric mixer and a perfectly grease-free glass or metal bowl, beat the room temperature egg whites on medium speed until foamy—that is, until they are no longer liquid but have formed a mass of small bubbles.
Increase the mixer speed and add the sugar only a little at a time: pour in ¼ cup sugar, beat well, then another ¼ cup and beat; continue until you reach stiff peak stage (mixture will be glossy and dense, and the little peaks made when you raise the beaters out of the bowl will stand up). Include the salt with the last amount of sugar.
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Add the vanilla extract, toasted coconut, and raisins (if using) and stir very gently with a rubber scraper in a folding motion just until blended.
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Place rounded teaspoonfuls of the mix onto the lined cookie sheets, leaving 2 or 3 inches of space between them.
Bake your cookies for 20 to 25 minutes, until lightly golden. Remove them from the oven, but allow them to cool completely before removing from cookie sheets. Store tightly covered.
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