Coconut Meringue Cookies
Traditional meringue cookies made with shredded coconut and sweetened condensed milk—simple and easy to prepare.
Ingredients
sweetened condensed milk
⅔cup
large egg white
1
vanilla extract
1½tsp
salt
⅛tsp
shredded coconut (flakes or grated) (sweetened)
3½cup
Instructions
1
Preheat and Prep
Position the rack in the upper third of the oven. Preheat oven to 325°F. Line a baking sheet with parchment paper or greased aluminum foil.
2
Mix Wet Ingredients
Stir the condensed milk, egg white, vanilla extract, and salt until completely combined.
3
Add Coconut
Fold in the coconut and stir until completely even.
4
Shape and Bake
Using a measuring tablespoon, scoop portions of dough (slightly less than a full spoonful) and place them about 2 inches apart on the baking sheet. Bake one sheet at a time until the cookies are a beautiful brown, about 20 to 25 minutes.
5
Cooling
Move the baking sheet to a rack and let sit until the cookies are completely cooled. Carefully peel the cookies off the paper or foil.
