Coconut Meringue Cookies
Light, airy coconut meringue cookies that melt in your mouth with a tropical twist. Naturally gluten-free and simple to make with just a few ingredients.
Print Pin Servings: 24 cookies
Calories: 45kcal
Cost: $4
Equipment
- 1 Large mixing bowl
- 1 Electric mixer (hand or stand)
- 2 Baking sheets
- Parchment paper
- 1 Rubber spatula
- pastry bag (Optional)
Ingredients
- 3 large Egg whites - Room temperature
- ¾ cup Granulated sugar - Superfine preferred
- 1 ½ cups Sweetened shredded coconut
- 1 teaspoon Vanilla extract - Or almond extract for variation
- 1 pinch Salt
Optional Add-Ins
- ½ teaspoon Almond extract - Instead of vanilla
- ¼ cup Mini chocolate chips - Fold in after meringue forms
- ¼ cup Chopped toasted almonds - Adds crunch
- 1 tablespoon Lemon zest - Bright, citrusy flavor
Instructions
- Preheat oven to 225°F. Line baking sheets with parchment. Ensure bowl and beaters are clean and dry. Separate eggs while cold, then let whites come to room temperature.
- Beat egg whites on medium until foamy. Increase speed to high until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Continue until stiff, glossy peaks form and mixture feels smooth.
- Beat in vanilla and salt. Gently fold in shredded coconut with a spatula. Do not overmix—mixture should hold shape.
- Drop spoonfuls of meringue onto baking sheets or pipe into rustic shapes. Space about 1 inch apart.
- Bake 2–3 hours until crisp and cookies lift easily from parchment. Turn off oven, crack door, and let cookies cool completely inside.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
Nutrition
Serving: 1Cookie | Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 7g | Calcium: 5mg | Iron: 0.1mg