Coconut Meringue Cookies
Delightfully light and irresistibly crisp, these Coconut Meringue Cookies are the perfect gluten-free treat for coconut lovers. Made with just five simple ingredients—fluffy egg whites, granulated sugar, fragrant vanilla extract, a pinch of salt, and shredded unsweetened coconut—these cookies offer a delicate sweetness with a tropical twist. The key to their airy texture lies in beating the egg whites into glossy stiff peaks before gently folding in the coconut, ensuring every bite melts in your mouth. Baked low and slow, these cookies achieve a satisfying crunch with a hint of chewy coconut at the center. Perfect for holidays, tea parties, or an anytime indulgence, these dairy-free cookies are a delightful option for those seeking a lighter, naturally sweetened dessert. Their elegant appearance makes them ideal for gifting or sharing, and they stay fresh for up to a week when stored in an airtight container.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 grams Shredded unsweetened coconut
Instructions
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
Ensure your mixing bowl and whisk are clean, dry, and free of grease. Using a stand mixer or electric hand mixer, beat the egg whites on medium speed until frothy.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff peaks form and the mixture is glossy. This should take about 5-7 minutes.
Add the vanilla extract and salt, and beat for another 30 seconds to combine.
Gently fold in the shredded unsweetened coconut with a spatula, being careful not to deflate the meringue.
Using a spoon or a piping bag, drop small dollops of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 1 hour and 30 minutes, or until the cookies are dry to the touch and easily lift off the parchment paper.
Turn off the oven and let the cookies cool completely inside the oven with the door slightly ajar. This helps them firm up without cracking.
Once cooled, store the cookies in an airtight container for up to one week.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 208.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
