COCONUT MERINGUE COOKIES
I saw this recipe and thought that it was simple and easy. Also that is was very low in fat and low in calories. These make great treats for children.
Provided by Kaycee Barnes
Categories Drop Cookies
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
- Gradually beat in sugar 2 tablespoons at a time.
- Beat until stiff peaks form.
- Sift 1/4 cup of cocoa over mixture and fold together.
- Place in a heavy duty resealable bag and cut a small hole in the corner.
- Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
- Let sit in the oven for 1 1/2 hours.
- Then sprinkle with remaining cocoa.
COCONUT ALMOND MERINGUES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
- In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
- Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.
COCONUT MERINGUE TREE
We found the more stable Swiss meringue to be the best option for this majestic edible tree, since there is a fair amount of piping involved in its construction. Don't skip the step of letting the meringues dry in the oven - it will finish the drying process without coloring them. If you find your meringues taking on color before they are done baking, make sure your oven temperature is correct and lay a sheet of foil gently over the top of them to avoid more color.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 225 ̊ F. Line 2 baking sheets with parchment paper. Trace an 8-inch and a 4-inch circle on 1 sheet of parchment. Trace a 6-inch, 2-inch and 1-inch circle on the second sheet. Flip over both sheets (the circles should still be visible).
- Bring a few inches of water to a simmer in a medium saucepan over low heat. Put the egg whites in the bowl of a stand mixer and set the bowl over the saucepan (don't let the bowl touch the water). Whisk in the granulated sugar and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 165 ̊ F on an instant-read thermometer, 4 to 5 minutes.
- Transfer the bowl to the stand mixer and fit with the whisk attachment; add the cream of tartar. Beat on high speed until glossy with very stiff peaks, 2 to 3 minutes. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Reduce the speed to medium and beat until the mixer bowl is no longer hot to the touch, 2 to 3 more minutes.
- Transfer about half of the meringue to a pastry bag fitted with a large star tip. Starting with the largest traced circle, pipe a ruffled edge around the perimeter. Use some of the remaining meringue from the bowl to fill the circle so the middle is just slightly higher than the piped border. Pipe a second smaller circle of ruffles on top to create a tiered effect. Repeat with the 6-, 4- and 2-inch circles, creating 2 tiers of ruffles on each. Pipe the 1-inch circle, finishing with a peak on top. Transfer the baking sheets to the oven and bake until the meringues are crisp but not browned, about 2 hours. Turn off the oven and let the meringues cool in the oven.
- When ready to assemble, beat the heavy cream in a large bowl with a mixer on medium speed until foamy. Add the cream of coconut and confectioners' sugar, then beat on medium-high speed until soft peaks form, 30 seconds to 1 minute. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract and whisk just to combine.
- Dust all 5 meringue tiers lightly with confectioners' sugar. Set the 8-inch layer on a serving platter or cake stand and spread a thick layer of whipped cream on top, just to where the ruffles start. Repeat with the remaining meringue layers and whipped cream, working from the largest to the smallest meringues to build the tree. Dust with more confectioners' sugar.
COCONUT CREAM MERINGUE PIE
This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.
Provided by Mad Butcher
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
- Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 73.5 g, Cholesterol 84.4 mg, Fat 34.9 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 22.1 g, Sodium 381 mg, Sugar 43.6 g
COCONUT MERINGUE NESTS
Surprise everyone with our delightful Coconut Meringue Nests recipe. These Coconut Meringue Nests are filled with a vanilla pudding mixture and almonds.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 250ºF.
- Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until mixture forms soft peaks. Add sugar, 1 Tbsp. at a time, beating constantly after each addition until stiff peaks form. Beat additional 3 min. or until mixture is glossy. Gently stir in half the coconut.
- Spoon egg white mixture into 10 mounds on each of 2 parchment-covered baking sheets. Use back of spoon to shape each into 2-1/2-inch round, then make depression in center of each mound to resemble nest. Sprinkle remaining coconut around edges; press gently into egg white mixture to secure.
- Bake 50 min. to 1 hour or until meringues are dry and coconut is golden brown. Cool completely on baking sheets. Meanwhile, beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
- Spoon pudding mixture into meringue nests just before serving; top with almonds.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 2.4541 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT MERINGUE CAKE
A good cake to take along on picnics or for lunches.
Provided by Carol
Categories Desserts Frostings and Icings
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
- Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
- To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
- Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 40.2 g, Cholesterol 96.1 mg, Fat 15.5 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 10.4 g, Sodium 278.8 mg, Sugar 27.4 g
TOASTED COCONUT AND DARK CHOCOLATE MERINGUES
Categories Chocolate Egg Dessert Bake Quick & Easy Coconut Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 45
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
- Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.
- Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)
- Available at some supermarkets and at natural foods stores.
COCONUT MERINGUE CAKES
Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing desserts. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment; the top layers are sprinkled with shredded coconut before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 9h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 175 degrees. Line 4 baking sheets with parchment. Trace nine 3 1/2-inch circles onto each sheet. Turn parchment marked-sides down.
- Heat sugar, egg whites, and salt in a heatproof bowl set over (not in) a pan of simmering water, whisking constantly, until warm to the touch and sugar is dissolved, about 3 minutes. Remove bowl from heat. Whisk on medium-high speed until peaks are stiff and glossy, about 4 minutes. Beat in food coloring.
- Dab meringue under corners of parchment to hold in place. Spread 3 heaping tablespoons meringue within edges of each traced circle. Sprinkle 1 teaspoon coconut each over 12 of rounds.
- Bake until meringues are dry but not taking on any color and can be easily pulled off parchment, 1 1/2 to 2 hours. Let cool completely on sheets on wire racks.
- Form 1/4-cup scoops of sorbet into 3-inch disks, using your hands or a small offset spatula. Place a sorbet disk on a plain meringue. Top with a second plain meringue and a second sorbet round, then end with a coconut-sprinkled round. Transfer to a parchment-lined baking sheet and freeze, at least 5 hours and up to 1 day. Repeat with remaining meringues and sorbet.
COCONUT MERINGUE SLICES
Gooey coconut slices
Provided by bakingchef15
Time 55m
Yield Makes Bars
Number Of Ingredients 11
Steps:
- Heat oven to 160c (325f) gas mark 3.
- Grease and line a tin 28x18cm (11x17inch).
- Cream margarine and sugar, beat in egg yolks, milk and essence.
- Fold in the flour and the salt and spread in the tin.
- Beat egg whites stiffly, fold in sugar and coconut.
- Spread mixture over base and sprinkle with cherries and nuts.
- Bake for about 45 min. Cut into slices when cool.
MERINGUE COCONUT BARS
Looking for an ooey-gooey bar that's delicious and different? This luscious recipe combines a cookie crust, rich chocolate layer and brown sugar meringue for the ultimate treat. Put a few on the side for yourself because they go fast.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts. , In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COCONUT MERINGUES
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, whip egg whites until soft peaks form. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
- Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites. Fold in the remaining coconut.
- Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper. Bake about 12 minutes, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 4 grams
FAVORITE COCONUT MERINGUE PIE
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT MERINGUE BUTTERCREAM
This recipe is used with Teatime Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups
Number Of Ingredients 6
Steps:
- Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.
- Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract.
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- 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.
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