Toasted coconut adds a wonderful flavor and crunch to these lightly sweet cookies – Toasted Coconut Almond Meringues.
For basic meringes, simply mix 3 egg whites and 3/4 cup sugar until stiff peaks form. Drop by spoonfuls onto a cookie sheet and bake at 200 degrees for 2 hours. That’s it. But with a few simple additions, you can create a wide variety of flavors. This is one of my favorites.
7. Bake at 200 degrees for 2 hours. Cool on wire rack for 15 minutes and then remove cookies from the pans. Leave them to cool completely.
8. Store in an airtight container for up to five days. If cookies are chewy, heat in 200 degree oven for 10 minutes.
Recipe: Toasted Coconut Almond Meringues
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup toasted finely chopped almonds
1/2 cup toasted shredded coconut