Coconut meringues. Toasting the coconut enhances its flavor. For information about making meringues in advance and storing them for a party, see the recipe for Chocolate, Coconut, and Almond Snowdrops. These almond-flavored meringue cookies are light, crumbly, and deliciously filled with coconut.

Coconut meringues Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy. Using a rubber spatula, very, very gently fold in flaked coconut and vanilla extract (if you didn't add it in the above. What happens when you cross a light and airy meringue with an intensely sweet coconut macaroon?

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, coconut meringues. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut meringues is one of the most well liked of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Coconut meringues is something that I have loved my whole life.

Toasting the coconut enhances its flavor. For information about making meringues in advance and storing them for a party, see the recipe for Chocolate, Coconut, and Almond Snowdrops. These almond-flavored meringue cookies are light, crumbly, and deliciously filled with coconut.

To begin with this particular recipe, we must first prepare a few ingredients. You can have coconut meringues using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Coconut meringues:

{Make ready 3 of egg whites.
{Take 1 pinch of salt.
{Make ready 1 1/2 cups of dessicated coconut.
{Make ready 1/3 cup of castor sugar.

Gorgeous meringues - gooey on the inside, with a hint of coconut. Serve with a tropical flavoured sorbet - mango, pineapple, passion fruit - for a refreshing summer pudding. A sweet treat that you can make any time and they are guilt-free! Finely shredded coconut flavors these meringue cookies.

Steps to make Coconut meringues:

Preheat the over to 160°c and grease two backing trays.
Separate three egg whites and beat with a pinch of salt, until they form stiff peaks. About 3 - 5 mind with an electric mixer.
Add the coconut and castor sugar and mix in lightly with a spoon. Do not over mix..
Scoop spoonfuls onto your baking trays..
Bake for 15-20 minutes.

They are so light and airy, and taste like little coconut clouds! These light and airy meringues are filled with coconut and a hint of lemon. When I eat these meringues, I feel like a Big Friendly Giant pulling down sugar spun marshmallow clouds from the sky. Perfect meringues depend on totally yolk-free whites. Toasted Almond-Coconut Meringues. this link is to an external site that may or may not meet accessibility guidelines.

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