Ingredients
Coconut Meringue Cookies
Ghirardelli Sweet Ground White Chocolate Flavor Powder, 3.12 lbs.
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Augason Farms Freeze Dried Whole Blueberries 12 oz No. 10 Can
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RASPBERRY Freeze Dried Whole | 160g - 5.7oz | 100% Natural & Vegan | No-GMO | Without Sugar and Any Additions ~*~
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Instructions
Step 1
In a mixing bowl, combine the egg whites with a pinch of salt. Beat the mixture until stiff peaks form. This will provide the structure and lightness to your cookies.
Step 2
In a separate bowl, mix together the sweetened condensed milk and coconut flakes until well combined. Ensure every bit of coconut is coated with the sweetened milk for the best flavor.
Step 3
Gently fold the whipped egg whites into the coconut mixture. Use a spatula to combine, being careful not to deflate the egg whites. Mix until uniform to maintain the light and airy texture of the cookies.
Step 4
Using cookie cutters, place the mixture onto a baking sheet lined with silicone baking paper. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake for 15 minutes or until the cookies are golden brown.
Step 5
Once baked, remove the cookies from the oven and let them cool completely. After cooling, melt the white chocolate and drizzle over the cookies. Decorate with freeze-dried raspberries or chopped nuts for an extra touch of flavor and elegance.
Servings
When it comes to serving these delightful Coconut Meringue Cookies, the options are endless! You might enjoy laying them out on a pretty platter for an elegant dessert table at your next party. You can drizzle melted white chocolate on top for added sweetness and a touch of visual flair. If you’re feeling adventurous, try setting them next to a bowl of fresh fruit, such as strawberries or raspberries. The combination is simply divine! 🍓✨
For an extra layer of indulgence, consider pairing these cookies with a scoop of coconut or vanilla ice cream. Imagine the creaminess of the ice cream melting into the crunchy cookie—heavenly! 🍦
Equipment
Whipping egg whites requires a good mixer to achieve stiff peaks. Make sure your mixing bowl is clean and free of grease for the best results!
A sturdy baking sheet is essential. Line it with parchment paper or silicone mats to ensure easy removal of the cookies after baking.
![Paterson Paper 16" x 24" Full Size Unbleached Chromium-Free Reusable Baking Parchment Paper Sheets Commercial Bun/Sheet Pan Liners - 1000/Case - 425F - Non-Stick/Grease-Resistant](https://1mincake.azureedge.net/affiliate/B078Z3MDRG.jpg "Paterson Paper 16" x 24" Full Size Unbleached Chromium-Free Reusable Baking Parchment Paper Sheets Commercial Bun/Sheet Pan Liners - 1000/Case - 425F - Non-Stick/Grease-Resistant")
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A silicone or rubber spatula is great for gently folding the ingredients together without losing air from the egg whites.
HOTEC Food Grade Silicone Rubber Spatula Set for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5
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Wilton Icing Spatula - 13-Inch Angled Cake Spatula for Smoothing Frosting on Treats or Spreading Filling Between Cake Layers, Steel
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Variations
If you're aiming for a gluten-free and vegan twist, we've got you covered! For a gluten-free version, simply ensure that the ingredients, especially the coconut, are labeled gluten-free. To make it vegan, replace the egg whites with aquafaba (the liquid from canned chickpeas) and whip it just like the egg whites! The result? Your favorite cookies reimagined for everyone to enjoy! 🌱🔄
Faq
- How do I know when my egg whites are whipped correctly?
Your egg whites are ready when they hold stiff peaks. This means they should stand upright when you lift the beaters out of the mixture!
- Can I use different types of sweeteners for this recipe?
Yes! You can substitute granulated sugar with alternatives like coconut sugar, but make sure to adjust the quantity as needed since some sweeteners are sweeter than sugar.
- What if my cookies turn out too chewy?
If your cookies are too chewy, it might mean they were underbaked. Ensure they are golden on the edges and allow them to cool completely for the right texture.
- Can I add flavors to the meringue mixture?
Absolutely! Feel free to add vanilla extract, almond extract, or even a pinch of cocoa powder to customize the flavor.
- What is the best way to store these cookies?
Store them in an airtight container in a cool, dry place and they'll stay fresh for several days. Just keep them away from moisture to maintain their crispy texture!
- Can I freeze these cookies?
Yes! You can freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. They will stay good for up to a month!
