Coconut Meringues

These light and airy meringues are filled with coconut and a hint of lemon.

Coconut Meringues

About This Recipe

Yield:2 dozen cookies
Active time:15 minutes
Total time:30 minutes
Special equipment:parchment paper, baking sheets
This recipe appears in: Cookie Monster: Coconut Meringues


  • 6 egg whites, at room temperature
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 7 ounces sweetened coconut flakes


  1. 1

    Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2

    In a large bowl, beat egg whites, lemon juice and salt with an electric beater until soft peaks have formed, about 2 minutes. Begin to beat in sugar, a few tablespoons at a time, until egg whites are very stiff and glossy, about 2 minutes longer. When you pull beater out of whites, peaks should hold their shape. Gently fold in coconut flakes with a rubber spatula.

  3. 3

    Drop batter by the tablespoon onto prepared cookie sheet. Let cookies bake until firm on the outside and slightly golden, 15 minutes.


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