When I eat these meringues, I feel like a Big Friendly Giant pulling down sugar spun marshmallow clouds from the sky. I clasp a coconut cumulus in my meaty giant's hands, then pop it into my mouth while laughing, "Ah ha ha, you silly clouds! Ah ha ha, you taste so good!"
Well, you don't have to take my word for it—just cook up a batch of these coconut-inflected meringues. A simple combination of egg whites, sugar, and lemon juice gets whipped into a glossy, stiff batter that's then delicately folded with coconut flakes. You'll use sweetened flakes without toasting them in this recipe—this keeps the coconut moist and adds a delightful stickiness. Just keep in mind that these cookies are so airy and light that you could eat a whole sky's worth without a second thought.
- 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.