These light and airy meringues are filled with coconut and a hint of lemon.
- Yield:2 dozen cookies
- Active time: 15 minutes
- Total time:30 minutes
- 6 egg whites, at room temperature
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 7 ounces sweetened coconut flakes
Preheat oven to 350°F. Line two baking sheets with parchment paper.
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.
Drop batter by the tablespoon onto prepared cookie sheet. Let cookies bake until firm on the outside and slightly golden, 15 minutes.