Coconut Almond Meringue Cookies
Crispy outside, soft and chewy inside — coconut almond meringue cookies
Ingredients
large egg whites (whipped to soft peaks)
4
white sugar (added gradually)
1¼cup
peeled almonds (chopped)
¾cup
sweet shredded coconut (flaked or shredded)
1 cup
Instructions
1
Preheat and Prepare
Place the oven rack in the center position. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased aluminum foil.
2
Whip Egg Whites
Whip egg whites until they hold soft peaks. Gradually add sugar in small batches while continuing to whip.
3
Mix Dry Ingredients
Mix chopped almonds and shredded coconut together.
4
Fold Mixture
Gently fold the almond and coconut mixture into the whipped egg whites.
5
Shape and Bake
Use a tablespoon to portion the dough, spacing portions about 2 inches apart on the prepared baking sheet. Bake cookies individually on the baking sheet until they are light golden, about 20 minutes.
6
Cool
Move the baking sheet to a wire rack and let cookies cool slightly. Carefully peel cookies off the parchment or foil, then transfer to the wire rack to cool completely.
