Coconut Kisses Recipe
Coconut Kisses Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Chewy on the inside and crisp on the outside, these meringue cookies are delicious. They add a light touch to the cookie platter, not only during the holidays but all year round.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 large egg white
  • 1/2 cup confectioners' sugar
  • 1 cup sweetened shredded coconut

Directions

Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut.
Drop by rounded tablespoonfuls 2 in. apart onto a parchment paper-lined baking sheet. Bake at 325° for 18-20 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container. Yield: 1 dozen.
Originally published as Coconut Kisses in Reminisce August/September 2011, p52

Nutritional Facts

1 cookie: 60 calories, 3g fat (2g saturated fat), 0 cholesterol, 25mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 1 large egg white
  • 1/2 cup confectioners' sugar
  • 1 cup sweetened shredded coconut
  1. Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut.
  2. Drop by rounded tablespoonfuls 2 in. apart onto a parchment paper-lined baking sheet. Bake at 325° for 18-20 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container. Yield: 1 dozen.
Originally published as Coconut Kisses in Reminisce August/September 2011, p52

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Queenlalisa User ID: 15400 232096
Reviewed Aug. 31, 2015

"I love coconut. These were easy and the taste was great. I think it would be worth doubling the recipe next time."

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