Coconut Meringues
Crisp-edged coconut meringues with lemon brightness make a sweet, chewy little cookie from just a handful of pantry staples.
Prep 15 min · Cook 15 min · Total 30 min · Makes 30 cookies
Ingredients
- 6 egg whites, at room temperature
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 7 ounces sweetened coconut flakes
Directions
- Heat the oven to 350 degrees F. Cover two baking sheets with parchment paper.
- In a large bowl, use an electric beater to whip the egg whites, lemon juice and salt until soft peaks appear, about 2 minutes. Add the sugar gradually, a few tablespoons at a time, and keep beating until the whites turn glossy and very stiff, about 2 minutes more. The peaks should stand up and keep their shape when you lift out the beater. With a rubber spatula, carefully fold in the coconut flakes.
- Spoon the batter by the tablespoon onto the prepared cookie sheet. Bake the cookies until the exteriors feel set and the tops are lightly golden, 15 minutes.