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.
- 1 egg white
- 1/2 cup confectioners' sugar
- 1 cup flaked coconut
- 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
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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."