Coconut Meringue Cookie Recipes

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COCONUT MERINGUE COOKIES



Coconut Meringue Cookies image

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

4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
6 tablespoons baking cocoa

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.

MERINGUE COOKIES



Meringue Cookies image

This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

Provided by Pat K.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 6

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
¾ cup white sugar
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  • Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
  • Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g

GRANDMA'S COCONUT CORN FLAKE COOKIES



Grandma's Coconut Corn Flake Cookies image

I grew up with Grandma making these special cookies. They are super-delicious and easy! I hope you enjoy them as much as my family does. Love you, Grandma!

Provided by Annexa

Categories     Desserts     Cookies     Meringue Cookies

Time 50m

Yield 60

Number Of Ingredients 7

4 egg whites
1 cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
3 cups corn flake cereal
1 cup sweetened flaked coconut
½ cup chopped walnuts

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
  • Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
  • Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.4 g, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 27 mg, Sugar 4 g

COCONUT MERINGUE SLICES



Coconut Meringue slices image

Gooey coconut slices

Provided by bakingchef15

Time 55m

Yield Makes Bars

Number Of Ingredients 11

3oz margarine
4oz caster sugar
2 medium egg yolks
2 tbsp milk
few drops vanilla essence
6oz self raising flour
pinch salt
2 medium egg whites
4oz caster sugar
2oz desiccated coconut
chopped cherries and nuts

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.

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