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Coconut Meringues

Ellen Silverman

Yield: Yields about 12 pieces, depending on size.


  • 1/2 cup unsweetened coconut flakes
  • 3 large egg whites
  • 6 Tbs. sugar
  • 1 tsp. vanilla extract

Nutritional Information

  • Nutritional Sample Size per piece
  • Calories (kcal) : 40
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 15
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 1


  • Heat the oven to 300°F. Spread 1/4 cup of the coconut flakes on a baking sheet. Bake until golden, about 5 minutes. Lower oven to 200°.

    Beat the egg whites until they form soft peaks. Slowly sprinkle in the sugar while beating until the whites are stiff and glossy. Fold in the vanilla and the remaining untoasted coconut.

    Use a pastry bag with a large tip to pipe the meringue into shapes onto an ungreased or parchment-lined baking sheet. Sprinkle with toasted coconut and bake for 1 hour. Turn off the oven and let the meringues dry in the oven until crisp, about 2 hours. Cool the meringues completely before removing them from the sheet.

Make Ahead Tips

These meringues can be made ahead of time and stored in an airtight container until ready to serve.


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