Coconut Meringue Kisses With Mascarpone Cream Recipes

COCONUT KISSES

Coconut Kisses image

Chewy on the inside and crisp on the outside, these meringue cookies are delicious. They add a light touch to the cookie platter, not only during the holidays but all year round. -Dorothy Beaudry, Albertville, Minnesota

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 3

Ingredients

1 large egg white
1/2 cup confectioners' sugar
1 cup sweetened shredded coconut

Steps:

Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut., Drop by rounded tablespoonfuls 2 in. apart onto a parchment-lined baking sheet. Bake at 325° for 18-20 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT MERINGUE KISSES

Coconut Meringue Kisses image

Crunchy, airly, light meringue cookies, with a hint of coconut and a chocolate surprise inside! Make these in any flavor!

Provided by Jessica Silva

Categories Chocolate

Time 2h15m

Number Of Ingredients 5

Ingredients

4 egg whites
1 c sugar
1/4 tsp cream of tartar
1 tsp coconut extract
1/4 - 1/2 c chocolate chips or mini kisses

Steps:

1. Heat oven to 225°F. Line cookie sheets with parchment paper. Arrange chocolate chips or mini Kisses on cookie sheets.
2. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
3. Add extract; beat 1 minute at high speed. Place meringue into piping bag with star tip. Pipe meringue over the chocolate onto the paper-lined cookie sheets.
4. Bake at 225°F for 2 hours or until crisp and dry. Cool 30 minutes. Remove cookies from paper. Store in an airtight container.

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