Coconut Meringues

Toasting the coconut enhances its flavor. For information about making meringues in advance and storing them for a party, see the recipe for Chocolate, Coconut, and Almond Snowdrops.

Yield: 31 meringues (serving size: 1 meringue)

Ingredients

• 1/4  teaspoon  cream of tartar
• Dash of salt
• 3  large egg whites
• 1/2  cup  sugar
• 1/4  teaspoon  vanilla extract
• 1/8  teaspoon  coconut extract
• 1/2  cup  flaked sweetened coconut, toasted
• 1  tablespoon  unsweetened cocoa

Preparation

Preheat oven to 250°.

Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Add extracts; beat just until blended (do not overbeat). Gently fold in coconut. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool). Sprinkle evenly with 1 tablespoon cocoa.

Nutritional Information

Calories:

25 (14% from fat)

Fat:

0.4g (sat 0.4g,mono 0.0g,poly 0.0g)

Protein:

0.4g

Carbohydrate:

4.1g

Fiber:

0.1g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

13mg

Calcium:

1mg